Preheat the oven to 190°C (375°F) and grease a large baking sheet with coconut oil.
Place the flour, coconut sugar, baking powder, baking soda, vanilla, and salt into the bowl of a food processor fitted with the blade attachment. Mix until combined, then add the coconut oil and pulse until a sandy mixture forms.
Whisk together the coconut milk, lemon juice, and zest. Add this to the flour mixture 1/4 cup** at a time, mixing briefly between each addition. The dough should be soft but not overly wet. Remove it from the processor, divide into two pieces, and shape each into a rough ball.
250 ml full-fat coconut milk, Juice of a bergamot lemon, Zest of a bergamot
Place the dough onto a flat surface and roll to about a 3cm thickness. Fold twice (to get four layers), roll again, and repeat a total of three times. Roll the dough out a final time to a 3cm thickness, shape into a circle with your hands, and cut in half. Cut each half into three triangles. Repeat for the second half of the dough, placing the triangles onto the prepared baking sheet.
Brush the scones with a little coconut milk and bake the scones for 17-20 minutes, or until the tops are golden. Cool for a few minutes on the pan before removing and cooling fully on a rack. These are best the day they're made but still good on day two; any longer and they dry out.
Additional coconut milk
Bergamot Coconut Cream
Place the coconut cream, honey, bergamot juice, and zest into a bowl. Whisk by hand for about a minute, or until smooth and creamy. Serve immediately or refrigerate for up to three days. The end result is quite tart and nice with the scones, but you can also use regular coconut whipped cream.
125 ml coconut cream, 1 tablespoon honey or maple syrup, Juice and zest of a bergamot
Notes
* This is the coconut "cream" scooped from the top of a can of full-fat coconut milk.**After you've made them once, you don't have to add the milk slowly like this. Some of you may find the dough too wet if you add all the milk at once and may need slightly less (depending on the variety of flour and thickness of the cream) so it's good to go in batches the first time just in case.