Pre-heat oven to 200'C (400'F) fan-forced. Line a 6"x10" rectangle loaf tin with parchment paper, set aside.
To make flax eggs; in a small mixing bowl, combine ground flax and water, mix well.
Set aside to thicken.
In a large mixing bowl add almond meal, tapioca, coconut flour, baking powder and salt, mix well to combine.
Add in chilled and solid coconut oil.
Using a fork or a pastry cutter, “mash” the coconut oil solids into the flour until the mixture resembles breadcrumbs/wet sand, approx. 3-5 minutes.
Stir through chopped macadamias.
Pour in maple syrup and add the thickened flax egg.
Gradually pour in milk, a little at a time, mixing with a wooden spoon to form a soft dough. Continue adding the milk if more is needed to form the dough.
Turn dough out onto a lightly floured surface, use extra coconut flour for this step.
Lightly knead dough to bring it together.
Slightly pat and flatten dough out into a round - approx. 1”-1 1/2” in thickness.
Using a 2 1/2” round cookie cutter, cut out rounds from the dough to form scones.
Place scones into prepared tray, leaving no room between each scones, they should be slightly touching each other. Repeat with remaining dough, using up any excess cut offs.
Bake in oven for 12-15 minutes or until golden around the edges and slightly pale in the middle. Remove and cool in pan for 10 minutes.
Gently remove from tray and transfer to a wire rack to cool completely or serve warm.