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Preheat the oven to 425°F (230°C). Line two large baking sheets with parchment paper. Lightly oil the paper with oil spray. Set aside.
In a mixing bowl add self-rising flour, condensed milk, coconut cream, shredded coconut, and coconut extract if used.
Use a rubber spatula to stir and form a moist consistent scone dough.
Lightly flour your work surface and place the dough on it. Sprinkle a bit more flour on top and roll the dough with a rolling pin into about ½-inch to ¾-inch thick shape. Use your hands to pat side and form a nice round shape.
Brush the top with almond milk, and sprinkle some extra shredded coconut. Press with your hands to stick to the dough.
Use a sharp knife to cut 8 triangles from the disc.
Place each scone on the prepared baking sheet leaving them two inches apart. They rise in the oven.
Bake the scones for 12-14 minutes at 425°F (230°C) or until golden brown on top and a toothpick inserted in the center of the scone comes out clean.