To begin, measure out your coconut oil and place it in the fridge. Preheat your oven to 350 and line a pan with parchment paper.

In a large mixing bowl, add your flour, sugar, baking powder, chia seeds and salt and stir them together.

In a separate, small mixing bowl, add your Greek yogurt, almond milk, lemon juice and zest, and whisk them together till all is combined.

Now, remove your coconut oil from the fridge and scoop it out of your measuring cup onto a cutting board. Cut your coconut oil into small, pea-sized balls and add them to your large mixing bowl, with dry ingredients. Stir them into your dry ingredients.

Finally, pour your wet ingredients on top of your dry ingredients, and stir till you have a dough. It will still be a little crumbly.

Pour your scone dough onto your baking pan and work the dough lightly with your hands, pressing it together. Gently press it together till it can form a large disc, about an inch tall.

Using a large, sharp knife, cut your scones (into either 6 or 8) evenly out of the dough. Spread the scones apart a couple inches away from each other.

Bake in the oven for 15-17 minutes, or till the tops of your scones are set and when you gently push on the scones they feel solid.

While the scones are baking, whisk together your lemon glaze in a small bowl, till smooth.

Let your scones cool and then top them with your lemon glaze. Devour!