Preheat oven to 350 degrees.
Add all dry ingredients (tigernut flour, arrowroot, sea salt, cinnamon, baking soda, and gelatin) in a medium sized bowl and mix well.
Add all wet ingredients (melted palm shortening, maple syrup, coconut milk) in a small bowl and mix well.
Add the wet ingredients mixture to the dry and mix until fully incorporated. The batter will be thick.
Shape the batter into a somewhat flat disk (about 1-2 inch thick) and slice the disk into 6 equal parts. Separate the parts and place on a prepared baking sheet (I use parchment paper).
Bake for 15-20 minutes (mine usually take 17 minutes) until golden brown. While the scones are cooling, prepare the icing.
Melt/soften coconut butter and coconut oil.
Mix the coconut oil and coconut butter with the vanilla extract, cinnamon, and coconut sugar until fully incorporated.
Using a spoon, drizzle the icing over the scones. Then, sprinkle coconut sugar on top (if desired).
The icing should harden as it cools. Then, dig in! Store leftovers in the refrigerator or freezer.