Preheat oven to 350F
In a large bowl, mix almond flour, coconut flour, baking powder, pumpkin pie spice and salt.
Stir in softened coconut oil, until dough is very crumbly.
In a small bowl, whisk eggs, pumpkin, coconut sugar, and vanilla.
Add the egg mixture to the flour mixture and stir until dough like consistency.
Stir in chocolate chips.
Place dough on parchment lined baking sheet and form into round shape.
Cut into 6 equal pieces and separate on sheet.
Bake for 22-27 minutes or until slightly golden brown.
Once scones have completely cooled, melt white chocolate chips with coconut oil in microwave. Drizzle onto scones. Store at room temperature in an airtight container.
