Preheat oven to 350.
Line a baking sheet with parchment paper.
In a medium bowl, whisk together the wet ingredients.
In a separate bowl, whisk together the dry ingredients.
Next, add the dry ingredients, to the wet and stir until incorporated well.
Do your best to form a ball with the dough and transfer it to the baking sheet.
Use your hands to press it down into a large 6-8 inch round shape, wetting your hands to smooth out any cracks.
Take a knife and slice into 8 pieces and gently spread them apart.
Bake for 20-21 minutes.
Remove from oven and let cool.
While the scones are cooling, make the glaze by whisking together the powdered sugar and milk. It should be nice and thick!
Drizzle the glaze on top and it will set.
Store extra scones in the fridge for up to one week.