In a small bowl or 2 cup glass measuring cup, add the coconut milk, egg, 2 teaspoons lime juice and vanilla extract, whisk to combine. Cover and put in the fridge.

Mill the wheat berries and add them to the bowl of a food processor. Then add the finely chopped coconut, granulated sugar, baking powder, baking soda, salt and lime zest. Pulse a few times to combine.

Then add the pieces of cold butter, pulse a few more times until the mixture resembles coarse crumbs.

Pour in the milk mixture from the fridge and add 3/4 cup toasted coconut. Pulse just until the mixture comes together. This is a wet dough. Onto a floured surface, divide into 2 discs then sprinkle a little flour on top. Pat into disc 1 inch thick and 5-6 inches wide. Cut each disc into 6 mini scones, or 4 scones if you want bigger scones. Place on a parchment lined tray and freeze 30-60 minutes. Once they are frozen, transfer to a freezer ziploc bag. When ready to bake, preheat the oven to 400 degrees. Bake for 17-20 minutes until they are cooked through and puffed up. You can also stick a toothpick in the center and make sure it comes out clean. Let cool 10-15 minutes before adding the glaze.

Mix the powdered sugar and lime juice and drizzle over or brush onto the scones. Top with toasted coconut and/or lime zest. Enjoy.