Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the eggs, pumpkin puree, pure maple syrup, and vanilla extract until combined.

Stir together the almond flour, tapioca flour, baking powder, pumpkin pie spice, and sea salt in a separate bowl. Pour the wet ingredients into the bowl with the dry ingredients and mix well until a thick, sticky dough forms.

Use your hands to shape the dough into any size and shape scones you desire. The dough is very sticky and will stick to your fingers, but I have full faith that you can handle this. If you prefer using two spoons to drop the dough onto the cookie sheet, that works too. I like sticking with traditional triangle scone shapes, and I make 8 large scones.

Bake the scones on the center rack of the preheated oven for 18-22 minutes, or until they are slightly golden brown around the edges.

Remove the scones from the oven and allow them to cool for at least 10 minutes before serving.

If you’d like, make the optional powdered sugar glaze by stirring together one cup of confectioners’ sweetener with 2 tablespoons of water. Drizzle over the scones, and enjoy!