Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.

Stir together the ground flax seed and water in a mixing bowl and allow it to sit for 10 minutes until it thickens up to be the consistency of beaten eggs. Stir this mixture occasionally.

Once the flax eggs are ready, whisk in the oil, pure maple syrup, vanilla extract and almond extract (remaining wet ingredients) and stir well until combined.

Add in the remaining dry ingredients and stir well until a sticky dough forms. If you own a scone pan, fill the holes 2/3 of the way up with the scone dough. If you don't own a scone pan, drop the dough onto a parchment-line baking sheet, forming any size scone you would like. The scones will bake out in the same exact shape you drop them.

Bake on the center rack of the preheated oven 15 to 22 minutes, or until the edges of the scones are golden-brown.

Allow scones to sit and cool for at least 10 minutes.

While scones are cooling, heat the coconut butter in the microwave for 20 to 30 seconds (or until melted) and stir well. Drizzle scones with coconut butter glaze and enjoy.