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

In a small bowl, whisk together the coconut cream, lemon juice, and vanilla extract. Set aside.

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

Add the cold, solid coconut oil to the dry mixture. Using your fingertips, pastry cutter, or a fork, work it in until the mixture resembles coarse crumbs with small pea-sized pieces of oil.

Pour the coconut cream mixture into the dry ingredients. Add the lemon zest and poppy seeds. Gently stir until a shaggy dough forms. If the dough seems too dry, add a small splash of coconut milk until it just holds together. The dough should be slightly crumbly, not sticky.

Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch (2.5 cm) thick. Avoid overworking the dough to keep the scones tender.

Slice the circle into 8 wedges. Transfer the wedges to the prepared baking sheet and chill for at least 15 minutes.

While the scones chill, preheat your oven to 400°F (200°C). Bake for 23–25 minutes, or until lightly golden brown. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.

In a small bowl, whisk the powdered sugar with enough lemon juice to make a thick but pourable glaze. Once the scones are mostly cool, drizzle or spoon the glaze over the tops. Let it set before serving.