Preheat oven to 450F with the rack in the middle position.
Whisk the milk, cream, and egg together in a large measuring cup.
Put the flour, sugar, baking powder, and salt in a food processor and pulse to combine a few times.
Add 10 Tablespoons of the chilled butter, cut into 1/4 inch chunks, across the flour (reserve one tablespoon of butter for later). Process the mixture until in looks like coarse cornmeal.
Put the flour mixture in a large bowl. Add the oats, raisins, and coconut. Stir to combine.
Add the milk mixture and stir until fully incorporated. The dough will be very thick.
Option 1: For a round, clean edge, use a round cake pan. Press the dough into the pan in an even layer. Press firmly to make sure the dough is sticking together. Flip the pan over and forcefully tap the pan against a cutting board or clean counter, and the dough should come out in a clean, round disc. You may need to use a lot of force to get it out. You can also spray with nonstick spray first if desired just in case.
Option 2: On a lightly floured cutting board, pour out the dough and press into a disc approximately 9 inches wide. Make it as even as possible.
Using a knife, cut the disc like you would a pizza into 8 wedges.
Melt the remaining 1 Tablespoon of butter in a small bowl or cup. Brush it across the top of the scones. Sprinkle the scones with some granulated sugar as desired.
Use the knife under each scone to move them to a parchment or silicone baking mat lined cookie sheet. Leave space between them as they will expand.
Bake the scones until cooked through, approximately 12-15 minutes.
Remove from the oven and let cool at least 10 minutes. The scones can be served warm or at room temperature.