Measure the flour, brown sugar, baking powder, baking soda, salt, and sesame seeds into a medium mixing bowl. Add the coconut oil to the dry ingredients, using a pastry cutter to incorporate the coconut oil into the flour. There should still be a few pea-sized pieces of coconut oil throughout. Make a well in the center of the bowl, and set aside.

In a small mixing bowl, use a whisk together the coconut cream and egg until no streaks of egg yolk remain. Pour this mixture into the well in the bowl of dry ingredients. Use a wooden spoon or dough whisk to the wet and dry ingredients, just until all of the flour is absorbed and the dough begins to come away from the sides of the bowl.

Divide the dough evenly in half, then pat/shape it into two disks, 1/2-inch thick and six inches in diameter. Wrap the disks of dough with plastic wrap and refrigerate for at least 1 hour.

Line a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 350°F.

Remove the dough from refrigerator, then cut the disk(s) of dough into eight wedges. Place them 1 inch apart on the lined baking sheet, being careful not to touch the cut sides of the scones as you move them.

Bake scones for 15-18 minutes, until lightly browned. While the scones are baking, whisk together the glaze ingredients in a small bowl.

While the scones are still warm, dunk their tops into the glaze, then set them on a cooling rack. Sprinkle with sesame seeds and let cool until the glaze has set.