• First, preheat the oven to 375.
• Second, oil a baking sheet or use a baking stone.
• Third, combine cassava flour, monk fruit sugar, baking soda, cream of tartar, salt, and poppy seeds.
  1 cup cassava flour, 1 cup almond flour, 1/2 cup monk fruit sweetener, 1 tsp baking powder, 1/4 tsp salt
• Use a fork or spoon and stir all the ingredients until well combined.
• Next using a pastry blender blend the coconut oil into the flour mixture until it resembles coarse crumbs.
  1 tbsp poppyseeds
• Finally, in another bowl combine the beaten egg with the coconut milk and extract.
  1/3 cup cold coconut oil, 1 whole beaten egg, 1/2 cup canned unsweetened coconut milk
• Lastly, is to combine the cream mixture with the flour mixture.
• Next, transfer the dough to your counter.
• Knead the dough until the dough is combined.
• Using your hands form into a round disk.
• Place the whole disk onto your baking sheet or baking stone.
• Using a knife cut the scones into triangles.
• Place the scones on top of the baking stone and bake for 15-20 minutes or until lightly browned. 

Almond White Chocolate Ganache Drizzle

• First, combine the white chocolate chips, almond extract, and canned coconut milk or nut milk in a small bowl.
  1/4 cup White Chocolate sweetened with Stevia, 1/8 tsp almond extract, 2 tbsp canned unsweetened coconut milk or nut milk of choice
• Second, place into the microwave for 5 to 10-second intervals.
• Remove and stir.
• Continue the 5 to 10-second intervals in the microwave stirring in between until it can be drizzled.
• Lastly, drizzle over the scones.