Place 1 (14-ounce) can of full-fat coconut milk in the refrigerator overnight to chill. Open the can and scoop all of the thick white "cream" on the top half of the can into a stand mixer fitted with the whisk attachment (or use a hand mixer). Add the remaining ingredients for the glaze to the mixer and whisk until well-combined and fluffy. Transfer to a sealable container or jar and refrigerate until ready to use.

Preheat the oven to 400 degrees F.

Add the gluten-free flour, baking powder, dried cranberries, coconut sugar, sea salt, cinnamon, and nutmeg to a mixing bowl and stir together to combine.

Add the yogurt, coconut oil and vanilla extract to a stand mixer and mix just until combined.

Leaving the mixer running on medium speed, add the flour mixture until all of it has been combined. Continue mixing until a thick dough forms, and it pulls away from the sides of the mixing bowl.

Remove the dough from the mixing bowl and form it into a disc about 1-1/2 to 2 inches thick (Note: the sides of the disc will want to pull apart/crack - simply push them back together). Note: if preparing this recipe in parts, wrap the disc of dough in plastic wrap and refrigerate until ready to bake.

Cut 8 equal triangles from the dough and arrange on a parchment-lined baking sheet. Bake scones for 18 to 20 minutes, or until golden-brown and crispy.

Allow scones to cool 10 minutes before smearing with chai glaze and topping with more dried cranberries.