Step 1

Preheat the oven to 325ºF and line a baking sheet with parchment paper or a silicone liner.

Step 2

In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder and salt. Stir in the chopped pecans.

Step 3

Add the pumpkin, eggs, melted butter, and pumpkin pie spice and stir until dough comes together.

Step 4

Turn the dough out onto prepared baking sheet and pat into a rectangle about 1 inch thick (about 6 by 8 inches in size). With a sharp knife, cut rectangle into 6 even squares, and then cut each square into two triangles.

Step 5

Gently lift scones and spread them around the baking sheet so they aren't touching. Bake 23 minutes, or until firm to the touch and lightly browned.

Step 6

Remove and let cool on pan.

Step 7

For the glaze, whisk together the powdered sweetener, cream and vanilla until smooth. Drizzle over the cooled scones and let set 10 minutes.