Begin by grating the summer squash using a box grater and place it on a clean paper towel. Squeeze the grated squash to remove excess moisture, set aside to drain.

In a medium-sized bowl, whisk together the coconut flour, tapioca starch, baking soda, salt, and coconut sugar until fully combined.

Cut chilled coconut oil into chunks and mix it into the dry mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the eggs, full-fat coconut milk, vanilla extract, and lemon zest until creamy.

Pour the wet ingredients into the dry mixture and stir gently. Fold in the lemon juice and grated squash.

Allow the mixture to sit for about 5 minutes to thicken.

Scoop the batter onto a lined baking sheet, shaping it into round discs and slicing each into 8 wedges.

Preheat your oven to 375°F (190°C) and bake the scones for 20–25 minutes or until golden brown.