First, measure and chill the coconut oil. Preheat the oven to 400F. Line a baking sheet with parchment.
Make the streusel by mixing the oats, hazelnuts, sugar, cinnamon and salt, and chill.
In a large bowl, combine the white whole wheat flour, baking powder, baking soda, spices and salt. Stir to mix.
Grate the chilled coconut oil or butter into the flour mixture, tossing to coat.
In a medium bowl, stir the sweet potato, maple, milk and vanilla. Stir the mixture into the flour mixture, and when it is nearly mixed in, stir in the cranberries.
Lightly flour the counter, and scrape the dough onto the flour. Pat and shape into a disk about 3/4 inch thick. Cut in eight wedges, then sprinkle the streusel mixture over the wedges and pat to adhere.
Carefully transfer the scones to the baking pan, leaving a 2 inch pace between wedges. Bake for 15-18 minutes, just until firm and golden around the edges. Cool on a rack.
When the scones are cool, mix the powdered sugar and cranberry juice in a cup, then drizzle over the cooled scones. Let the glaze dry, then store in an airtight container for up to 4 days.