I used the 3:1:2 ratio (spelt and almond flour:refined coconut oil:almond milk).
First add the spelt flour, salt, baking powder, a bit of coconut sugar and coconut oil in a food processor. Blitz until the mix looks like bread crumbs. Then add in the almond milk and a splash of vanilla. Pulse in the food processor just until mixed - don't over mix. Add in candied ginger and whole roasted almonds - incorporate them gently as you press the dough into a parchment lined baking tin. Score with a knife or baking chopper/scraper (like this one OXO Scraper).
Bake at 400F for ~25 minutes or until golden brown.
While it's baking, I made a simple syrup and added finely julienned orange zest. This made a wonderful syrup that I mixed with icing sugar for the drizzle as well as sweetened the zest.
While the scones are still warm, drizzle the tops with a mix of icing sugar and the orange simple syrup.