Preheat oven to 400F. In a large mixing bowl, combine the coconut flour (reserving about an eighth for later), baking powder, salt, flaxseed, coconut oil, and orange zest.

Mix the ingredients before adding in the cubed, chilled butter.

Use a fork to mash the butter into the mixture to create a crumbly dough. Set it aside for later.

In a separate mixing bowl, beat the eggs, erythritol, and liquid stevia using a hand mixer.

Once the eggs are pale in color, add in the heavy cream, maple syrup, and vanilla extract. Mix again until the cream starts to thicken.

Add the reserved coconut flour and xanthan gum and continue mixing to thicken the mixture.

Pour most of the cream mixture into the dough (reserving a couple of tablespoons), and mix until well incorporated. Set the reserved cream to the side for later.

Add about three-quarters of the cinnamon to the dough and mix again until combined.

Knead the dough to form a solid ball.

Mold the dough into a flat, relatively thick circle (about 1–1½").

Cut the dough into slices, as you would cut a pizza.

Place the pieces of dough in a baking pan lined with parchment paper. Using a pastry brush, coat the tops of the scones with the leftover cream mixture and sprinkle over the remaining cinnamon.

Bake for 15–17 minutes. In the meantime, mix the icing ingredients.

Remove the scones from the oven and let cool for 20–30 minutes before icing.

Drizzle with icing and serve!