Preheat your oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture looks like coarse crumbs. Stir in the shredded coconut.

In a small bowl, whisk together the coconut milk, egg, and vanilla extract until well combined. Pour this into the dry ingredients and stir just until the dough comes together; do not overmix.

Turn the dough out onto a lightly floured surface. Gently knead it 5 to 6 times until it holds together.

Pat the dough into an 8-inch circle. Using a sharp knife, cut it into 8 wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 15 to 20 minutes, or until the edges are just turning golden brown. Transfer the scones to a wire rack to cool completely.

To make the glaze, stir together the confectioners' sugar and 2 tablespoons of coconut milk until smooth. If needed, add a little more coconut milk, 1 teaspoon at a time, until the glaze is pourable. Dip the tops of the cooled scones into the glaze or spoon it over them. Sprinkle with toasted coconut, if desired.

Let the glaze set for about 10 minutes before serving.