Preheat your oven to 400°F (200°C). While the oven heats up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.

In a large mixing bowl, whisk together the almond flour, coconut flour, coconut sugar, baking powder, baking soda, ground cinnamon, pumpkin pie spice blend, vanilla collagen peptides powder, and a pinch of salt until the mixture is evenly combined.

Add the cold, cubed butter to the bowl of dry ingredients. Use your hands, a pastry cutter, or two forks to mash and work the butter into the flour mixture until it resembles coarse crumbs with small buttery bits throughout.

In a separate bowl, whisk together the pumpkin puree, egg, coconut milk, and vanilla extract until smooth. Pour this wet mixture into the bowl with the buttery flour mixture, stirring everything together with a spoon until a rough dough forms.

Dust a clean work surface with coconut flour to prevent sticking, then turn out the dough and knead it gently until it comes together smoothly. Roll or pat the dough into a rectangle about 1 inch thick. Use a pizza cutter or sharp knife to slice the rectangle vertically into 3 even strips, then cut each strip into small triangles, making around 12 scones. I like to handle the dough lightly to keep the scones tender.

Carefully transfer the scone triangles onto the prepared baking sheet. Bake in the preheated oven for 10-12 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Remove from the oven and let the scones cool for at least 10 minutes before glazing or serving.

Once the scones have cooled slightly, drizzle them with maple butter, coconut butter, or prepare a simple sugar glaze by mixing confectioners sugar with a little coconut milk. Drizzle the glaze over the scones before serving. I always find that a little glaze turns these scones into something extra special when served warm.