Begin by grating the summer squash using a box grater. Place the squash in a clean kitchen towel, wrap it tightly, and twist to squeeze out excess moisture. Set aside.

In a large mixing bowl, combine the coconut flour, tapioca starch, baking soda, salt, and coconut sugar. Whisk until well mixed.

Cut the chilled coconut oil into small pieces and add it to the dry mixture. Blend until it resembles coarse crumbs.

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

Pour the wet ingredients into the dry mixture. Stir until just combined, and gently fold in the lemon juice and grated squash.

Allow the batter to rest for about 5 minutes. Portion the dough onto a lined baking sheet, shaping each portion into a circle and slicing into 8 wedges.

Preheat your oven to 375°F (190°C). Bake the scones for 20-25 minutes until lightly golden brown.

Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.