Preheat oven to 350. Line a baking sheet with parchment.
Combine dry ingredients in a large mixing bowl.
Melt buttery coconut oil in a small bowl and whisk in water and vanilla.
Pour wet over dry and mix well into a dough. If too sticky, add 1 teaspoon almond flour. If too crumbly, add 1 teaspoon water.
Place dough onto baking sheet and flatten into a 8-inch disc.
Use a pizza cutter to slice 6 or 8 wedges (depending on how big you want them).
Separate scones 1-2" apart using a spatula.
Bake in the center rack for about 20-22 minutes until the edges are lightly golden and the top is firm.
Immediately sprinkle with 1-2 teaspoon monkfruit for the "sugar" coating. Enjoy warm with a smear of buttery coconut oil and/or jam!
Video
Notes
To store: Keep in an airtight container at room temp for 5 days. May be frozen for 2 months.Approximate Macros via Cronometer for 1 serving (⅛ of recipe)