Preheat the oven to 350°F and line a cookie sheet with parchment paper.

Zest the lemons in a small bowl and set it aside.

In a large mixing bowl with a handheld mixer, whisk the aquafaba for about 1 min till it gets foamy.

Add milk, lemon zest, lemon juice, and vanilla. Mix till well combined.

In a large mixing bowl, add the flour, sugar, baking powder, and salt. Whisk well.

Add the cold cubed butter and mix it with the flour ingredients using a pastry cutter. Or you can use your fingers till the mixture is crumbly. There will be some large butter chunks.

Pour the liquid ingredients into the flour/butter mixture. Mix all the ingredients with a rubber spatula or bowl scraper until it forms a dough.

On a clean surface, work the dough some more with flour on your hands. Add more flour to the dough if it's too sticky, 1 tablespoon at a time. Form the dough into a 6-7 inch disc shape and slightly flatten it.

With a sharp knife or pastry cutter, cut the dough into 8 triangles.

Place the scones on the cookie sheet, at least 1 inch apart, and bake for 14-16 mins, till slightly golden around the edges. Let the scones cool for about 5 mins.

Turn the scone upside-down and dip it into the glaze, covering the entire top and edges. Place it on a cooling rack for the glaze to drip. You can also pour the glaze onto the scones.

Add the powdered sugar, lemon juice, 1 tablespoon milk, and salt in a medium bowl. Whisk well; if the glaze is too thick, add 1 tablespoon of milk.

Stir in the lemon zest.