Preheat the oven to 230 degrees celsius / 450 fahrenheit
In a small bowl, whisk together the coconut yoghurt, coconut milk & apple cider vinegar, then set aside for a few minutes to 'activate'.
In a large bowl, combine the white flour, barley flour, sugar, baking soda, baking powder, and salt. Remove the chilled & solidified coconut oil from the fridge / freezer and cut into chunks. Sprinkle over the flour mix and cut into the flour with a pastry blender, knife or your fingertips. Cut the coconut oil into the flour until there are mostly small pea‐sized pieces of coconut oil left with a few larger bits visible. Add the yoghurt‐milk mix and fold together until just combined, don't overwork the dough and don't let it warm up too much (keep that coconut oil chilled!).
Turn the dough onto a floured surface and lightly pat it flat until about 1 1/2 cm thick. Fold the dough in half, then pat it out again. Continue the folding‐patting until you have folded the dough 5 times, then pat it out until it's about 2 1/2 — 3 cm thick.
Using a floured 5cm biscuit / scone cutter, cut out as many biscuits as you can. You can lightly pat any scraps together to make more biscuits, but try not to work the dough too much if you can, or they won't be super fluffy! You should be able to cut out about 9 biscuits. As you cut the biscuits, place them on a parchment lined baking tray, sitting them close together so that they rise up rather than out. Brush the tops with a little of the coconut milk‐maple mixture and then sprinkle with your desired amount of raw sugar.
Place in the oven and bake for 10–12 minutes until golden brown. Allow to cool completely on a wire rack before assembling the shortcakes. Best eaten within an hour or two of baking.