• oven @ 425°F line a baking sheet with parchment paper.
• whisk together coconut milk, yogurt, and melted coconut oil
  ½ cup full-fat canned coconut milk, ½ cup greek yogurt, 2 tbsp coconut oil
• another bowl, whisk together flour, oat flour, sugar, baking powder, salt, and chai spice
  2 cups all-purpose flour, 2 tbsp oat flour, 1 tbsp baking powder, 1¼ tsp kosher salt, 2½ tsp chai spice, ⅓ cup sugar
• grate the cold butter pieces into the flour mixture
  1 stick unsalted butter
• stir in the diced apples, tossing to coat them in the flour mixture
  ½ cup fresh apple
• add the coconut milk mixture
• use your hands to lightly knead the dough a few times until it just comes together—it should be firm and not too sticky.
• lightly flour your countertop and pat the dough into a 6 × 9-inch rectangle, about 1½ to 2 inches thick
• cut into 8 triangles
• place them on the baking sheet 1 inch apart

for the streusel:

• mix together flour, brown sugar, and chai spice.
  3 tbsp all-purpose flour, 2 tbsp brown sugar, 1½ tsp chai spice
• cut in the cold butter with a fork or your fingers until it forms a crumbly mixture
  2 tbsp unsalted butter
• sprinkle the streusel evenly over the scones
• you can bake right away but i recommend putting them in the fridge for 20–30 minutes before baking
• bake for 25–30 minutes, until golden brown and crisp on the edges