Preheat the oven to 425ºF. Line your baking sheet with a silicone mat or parchment paper.
Whisk together flour, sugar, baking powder, salt, and spices.
Cut the coconut oil into the flour. Shake the bowl to bring clumps to the top. Continue working the oil in until no large clumps remain.
Create a well in the center and pour in the almond milk and vanilla extract. Mix together with your hands until mostly incorporated. There should be about ⅓ cup of dry ingredients still loose.
Turn out onto your work surface, and use a bench scraper to fold the mixture together. Use your other hand to pat the mixture flat after each fold. After about 8 turns, your dough should be incorporated with few or no dry spots left.
Pat it into a ¾-inch thick round, using your hands to shape the edges into a circle.
Use your bench scraper to cut the disc into 8 even wedges.
Transfer the wedges to your lined baking sheet, and bake for 12-15 minutes.
Allow to cool completely before icing.
For the Icing
Whisk together powdered sugar, spices, vanilla, and almond milk until smooth and no clumps remain.
Dip the tops of your cooled scones into the icing and allow to set on a cooling rack.