How to make it:
Preheat the oven to 400° F.

Line a baking sheet with parchment paper.

Open the can of coconut milk upside down; discard the water (dump it, drink it... whatever you like) and scoop out the cream into a small mixing bowl, freeze for 10 minutes.

Place the butter in a microwave-safe bowl and melt for 30 seconds. Set aside to cool a bit while prepping other ingredients.

Mix together the flour, sugar, corn starch, poppy seeds, baking powder, baking soda, salt and lemon zest in a medium-size bowl. Wake up the essential oils in the zest by manipulating it well. Stir to combine and set aside.

After the coconut cream has chilled in the freezer for 10 minutes, combine it with the somewhat cooled melted butter. 

Add the cream mixture to the dry ingredients and stir with a wooden spatula until all flour is incorporated. Be sure to scrape the bottom while you mix. The batter will be thick like a cookie dough. Don’t over mix it; it can affect the rising results. 

Use a cookie scoop or a large spoon to portion out the scones onto the prepared pan. Space the scones at least 2 inches apart to allow for some spreading.

Refrigerate the dough in between batches.

Bake for 8-11 minutes then check for doneness, looking for light golden brown edges. Transfer to a wire rack to cool.

For the glaze:
Combine the powdered sugar, milk and lemon juice in a small mixing bowl. Whisk well until smooth to make a thick, but spoonable glaze.

Place a sheet of parchment paper or foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the paper or foil.

Enjoy!