Preheat the oven to 350 F. Line a baking sheet with parchment paper.

In a small bowl or measuring cup, sprinkle the gelatin over 1/4 cup of water. Set aside.

In a large bowl or food processor, add the cassava flour, tapioca flour, coconut sugar, baking soda, cream of tartar, and sea salt. Mix or pulse together.

Add the palm shortening into the flour mixture and pulse or work it with your fingers until the mixture resembles small bread crumbs.

Add the remaining 1/4 cup of water, gelatin water mixture, vanilla extract, and the zest and juice of the lemon. Mix or pulse together until it comes into a ball. If not using a food processor you'll have to knead it with your hands for approx 1-2 minutes to get it to come into a ball.

Take the ball and put it on a cutting board or clean surface that can be cut into. Pat it into a circle shape, about 1-inch thick and 7-inch-ish wide. Cut into eight equal wedges (like cutting a pizza) and then transfer the wedges to the baking sheet. Bake for 15-20 minutes or until a toothpick inserted into the center of a scone comes out clean. Allow to rest for 10 minutes before serving.

If desired, melt a few tablespoons of coconut butter and drizzle on top.