Step 1

Preheat oven to 400F.

Step 2

Combine all dry ingredients, including poppy seeds and lemon zest.

Step 3

Add the chilled coconut oil to the dry ingredients. Use your hands to cut the coconut oil into the dry ingredients. Continue working the coconut oil into the dry ingredients until the mixture resembles fine crumbs. (I find it helpful to chill my hands by rinsing them under very cold water for a minute or so. This will help you break up the coconut oil without melting it.)

Step 4

Add the soy milk and use a fork to stir the ingredients. Do NOT overmix. As soon as the mixture is just combined, turn it onto a floured kitchen counter. Knead about 8-12 times before rolling out on a well-floured counter. The dough should be about 1" thick. Cut into rustic triangles (about the size of a deck of cards.)

Step 5

Transfer to a parchment paper lined baking sheet (leaving at least 1/2" between scones) and bake for 10 minutes. They should be golden brown.

Step 6

Cool before glazing.

Step 7

Combine the warm soy milk, coconut oil, lemon juice, icing sugar, and lemon zest. Whisk until combined. Add more soy milk for a thinner glaze (good for dunking the entire scone), add more icing sugar for a thicker glaze (great for drizzling). Once the scones are cooled, drizzle or dunk in glaze. Enjoy!