Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.

Whisk together the eggs, full-fat coconut milk, lemon zest, lemon juice, and vanilla extract in a large mixing bowl until well-combined.

In a separate mixing bowl, stir together the almond flour, sugar-free sweetener, baking soda, sea salt, and poppy seeds.

Pour the dry mixture into the bowl with the wet mixture and stir well until a thick, sticky dough forms.

Form your scones using your preferred method. You can either (1) Use a scone pan (2) scoop spoonfuls of dough onto the parchment-lined baking sheet and make mounds like drop biscuits, or (3) separate the dough into sections, then form triangular shapes.

Be sure to leave some space between the dough so that the scones bake evenly, as the scone dough will spread. Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the scones are golden-brown. Note: If you’re making smaller drop scones, bake for 15 to 20 minutes, depending on the size of the scones you’re making. Larger scones will require between 20 and 25 minutes.

Remove the scones from the oven and allow them to cool completely. If desired, make the sugar-free glaze. To do so, stir together the sugar-free confectioners sweetener with the lemon juice (or water), until thick and creamy.

Drizzle the glaze over the scones. Serve, and enjoy!