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Sift flour and baking powder into a large bowl.
Add sugar and salt and mix well.
Chop coconut oil small and then rub into the flour with your fingers until the flour looks pebbly.
Start adding plant milk slowly while bringing the dough together.
Place the dough in the fridge for 15-20 minutes while you heat up the oven to 220° C / 425° F and line a baking tray with a piece of baking paper.
After the dough has had a chance to rest, roll it out on a lightly floured surface.
Use a fluted cookie cutter that is 5 cm / 2" in diameter and cut circles out of the dough.
Place the scones on the prepared baking tray, making sure there is some space around each one.
Mix all the glaze ingredients together in a small bowl and glaze the tops of the scones with a pastry brush.
Sprinkle each scone with some demerara sugar (if using) and bake for 12-15 minutes.
Let the scones cool down a little before cutting them in half with a serrated knife and filling them with coconut yoghurt and jam.