Line a baking sheet with a baking mat and set aside.
Combine oats, coconut shred, sugar, panela, cinnamon, ginger, flour, salt and baking powder. Stir until thoroughly combined.
Pour dry mixture into bowl of stand mixer fitted with the paddle attachment. Add butter and beat on speed 2 until it resembles coarse crumbs.
Add coconut milk and continue to beat. Once mostly incorporated, add cranberry sauce and mango tea and mix for another 10 seconds to evenly distribute.
Turn dough out on a floured surface and knead for a minute until no longer sticky. Pat dough down into a circle that is about 1 inch thick. Cut into 8-12 slices depending on desired size of scone. Transfer scone slices to baking mat and refrigerate for 30 minutes.
Meanwhile, preheat oven to 375 F. Transfer scones to oven and bake for 20 minutes or until golden and crisp. Allow scones to cool on pan for 5 minutes, then transfer to wire rack to cool completely before storing or serving.