Preheat oven to 325° and line a sheet tray with parchment paper. Set aside.
In a large bowl, combine the almond flour, coconut flour, sugar, salt, and baking soda. Mix well. Add in the ghee, egg, vanilla, and lemon zest and juice. Stir until everything is mixed well and no dry spots remain. Stir in the poppy seeds. Dough should be able to hold together.
Shape it into a ball and place it on the sheet tray. Press into a 7 inch circle, about 1/2 inch thick. Cut into 6 triangles. Spread apart and bake 18 minutes, until edges and bottom are lightly browned.
Once scones have cooled, glaze them. Make sure the coconut butter is smooth- if needed, place in the microwave and heat for 30 seconds until smooth. In a small bowl, combine coconut butter, maple syrup, lemon juice, vanilla and salt. Mix well and drizzle over the scones.
Store leftovers in the fridge after 2 days.
*You can use coconut sugar. Date sugar is just lighter in color.