Preheat oven to 400F. Line a baking sheet with parchment.
Grate your cold butter on the large holes of a box grater into a small bowl. Place in the freezer to chill. We want the butter to be frozen so that it does not melt when mixed in with everything. The butter flakes are what give the scones their light, crumb texture.
In a large bowl, mix together the flours, coconut sugar, baking powder, cinnamon, and salt.
In a medium bowl, whisk together the yogurt, maple syrup, milk, vanilla, and egg until smooth.
Add the chilled grated butter into the flour mix and use a rubber spatula (or your hands) to mix it in with the flour. If any large chunks remain, break them up with your fingers. You want little chunks of butter to remain!
Pour the wet into the dry ingredients and use a rubber spatula to gently mix just until combined (try not to over mix). Use floured hands to shape into a ball, incorporating any bits at the bottom. Transfer to a floured counter or cutting board. If you want mini scones, divide the dough in half at this point and flatten into about a 5-inch disc. If making regular sized scones, flatten into an 8-inch disc (the dough will be a bit sticky, so sprinkle flour onto your hands to prevent sticking). Use a sharp knife to cut into 8 scones per disc
Bake for 15 minutes for small scones or 20 minutes for large, or until golden brown on the edges and bottom and light brown on top. Let cool for at least 20 minutes before glazing
Meanwhile, mix together all of the glaze ingredients until smooth. Drizzle the glaze on top of each scone.