Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the solidified coconut oil to the flour mixture. Using a pastry cutter or fork, cut the oil into the flour until the mixture resembles coarse crumbs.

Stir in the almond milk and vanilla extract until just combined. If using, fold in the lemon zest.

Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together.

Pat the dough into a round disc about 1 inch thick. Cut into 8 equal wedges.

Place the wedges on the prepared baking sheet, leaving space between each one.

Bake for 18-20 minutes, or until the scones are golden brown.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.