Preheat oven to 350F and place rack in middle position in the oven. Line a large sheet pan with parchment.
Whisk the dry ingredients together in a medium bowl. Mix liquid ingredients in a small bowl. With a rubber spatula, stir the wet ingredients into the dry ingredients to form a sticky dough.
Sprinkle about 3 tbsp of almond flour over the parchment lined baking sheet, mostly in the middle area. Scrape the batter onto the middle of the baking sheet. Sprinkle with low carb sugar and top with a piece of waxed paper. Gently roll/pat/shape into a rectangle approximately ¾ inch thick. Sprinkle again with sweetener to prevent over browning.
Cut into 12 triangles with a big knife (refer to pictures in post). Lift with a narrow spatula and spread out on the pan.
Bake for 15-18 minutes. Let cool.
Mix the ingredients for the glaze in a small bowl and drizzle over the cooled scones. Enjoy immediately or let the glaze dry for several hours.
Store in the refrigerator in an airtight container or freeze. Thaw in the refrigerator for best results. Enjoy at room temperature.
Makes 12 scones with 2.38 NET CARBS each.
STORING: Store in an airtight container in the fridge for a week. FREEZING: Freeze in a zip bag or airtight container for up to 3 months. Thaw in the refrigerator. WARMING: The fats from low carb baked goods harden when cold. Gently warm a scone in the microwave for approximately 15 seconds to soften it up before enjoying or leave on the counter to come to room temperature.