Line a baking sheet with parchment paper or a silicone baking mat.

In a smaller bowl, mix together the non-dairy milk and 2 tablespoons of lemon juice and set it aside.

If your coconut oil isn't hard, measure out ½ cup of coconut oil and place it in the freezer until ready to use.

In a mixing bowl, whisk together the flour, sugar, baking powder, salt, baking soda and lemon zest. Add in the chilled coconut oil and using a fork, cut the oil into the flour mixture until a coarse meal forms.

Gradually add the lemon juice and milk mixture to the flour mixture and stir until a moist dough forms. Add more non-dairy milk if necessary to get all the flour to combine into the dough.

Pour the dough out onto lightly floured work surface and knead the dough briefly.

Form the dough into 1-inch-thick round. Cut the dough into 8 wedges and then carefully pull the wedges apart and place them on your prepared baking sheet 2 inches apart from each other.

Bake the scones until the tops of the scones are slightly golden brown, about 18-20 minutes.

Remove the scones from the oven and allow them to cool for a few minutes while you prepare the lemon glaze.

To make the lemon glaze, whisk together the ¾ cup of powdered sugar with 1 tablespoon of lemon juice. Continue adding lemon juice 1 teaspoon at a time until you get a thick, yet spreadable consistency.

Cover the top of each scone with the lemon glaze until all the glaze has been used up.

Serve immediately.