In a large bowl, combine almond and millet flours, coconut sugar, baking powder, cinnamon, salt, and fresh thyme.

To the same bowl add the coconut oil and use a large fork to break the coconut oil into the mixture creating crumbs.

In a separate large bowl, combine ¼ cup coconut cream, orange zest, and eggs and beat until combined. Add the dry ingredients a bit at a time while stirring with a wooden spoon or a rubber spatula. The dough should not be sticky. If too sticky or wet, add more almond flour a teaspoon at a time.

Transfer dough into the refrigerator for 10 minutes, then preheat the oven to 375°F and line a baking sheet with parchment paper. Continue by making the orange glaze. For the glaze, mix together ¼ cup coconut cream, powdered coconut sugar, and orange blossom water. Optional to add more orange zest. Set aside.

After 10 minutes in the refrigerator, remove the bowl and add cranberries. Gently stir to incorporate.

Prepare a large cutting board or piece of parchment paper on the countertop and dust with a few pinches of millet flour. Roll dough into a ball on the flour, flatten into a circle about 1 ½ inches thick, and cut into 10 wedges. Place scones evenly on the baking sheet and bake for 25 minutes or until golden brown.

When scones are ready, remove from the oven and let cool for 15 minutes before drizzling the glaze. Store in an airtight container in the refrigerator for up to 1 week.