Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.
In a food processor, combine the almond flour, coconut flour, Brown sugar substitute, spices, baking soda, baking powder, and salt. Pulse a few times to combine ingredients. (If you don't have a food processor, simply use a large bowl and mix the butter in with your hands or a pastry blender)
Add cold, cubed butter and pulse until the mixture resembles coarse bread crumbs.
Add the pumpkin, egg and vanilla and pulse until well integrated.
Divide the dough in half. Place one half on the prepared baking sheet and form into a 6" circle. If the dough is too sticky, spray your hands with a little oil. Using a pizza cutter slice the circle into 8, equal slices but don't pull them apart. Repeat with the other half of the dough.
Bake in preheated oven for 30-35 minutes or until golden brown.
Remove from oven and allow to cool.
While the scones are cooling, prepare the glaze by combining the erythritol, cinnamon and heavy cream in a small bowl. The consistency should be a thin paste. Add more or less cream if the consistency isn't right.
When the scones are cool, separate them from each other and drizzle with the glaze. Enjoy immediately or store in a sealed container for up to 1 week.
Nutrition information for 1 scone: 153 calories, 14g fat, 5g carbohydrates, 2g fiber, 4g protein. 3g net carbs!