Prep your pan: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Combine dry ingredients: In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, and salt until evenly mixed.

Add flavor: Stir in vanilla and lemon zest. The zest adds brightness that balances the richness.

Cut in butter: Add the cold, cubed butter. Use your fingertips or a pastry cutter to rub it into the dry mixture until it resembles coarse crumbs with pea-sized bits of butter.

Mix wet ingredients: In a small bowl, whisk eggs and heavy cream until smooth.

Bring the dough together: Pour the egg mixture into the flour mixture. Stir with a spatula until a dough forms. If using mix-ins, fold them in now.

Shape: Turn the dough onto the prepared baking sheet. Pat into a 7–8 inch round, about 3/4–1 inch thick. Smooth the edges for clean wedges.

Cut and chill briefly: Use a sharp knife to cut the round into 8 wedges. Gently separate them by about 1/2 inch. Brush the tops with the extra tablespoon of cream. Chill the tray in the fridge for 10 minutes to keep the butter cold.

Bake: Bake for 18–24 minutes, until the edges are golden and the tops are set. The center should spring back lightly when touched.

Cool and glaze: Let scones cool on the pan for 10 minutes, then transfer to a rack. If glazing, whisk the powdered sweetener with cream and vanilla, then drizzle over cooled scones.