Preheat oven to 350 degrees and line baking sheet with parchment paper.

To a mixing bowl, add coconut flour, classic monk fruit sweetener, cream of tartar, baking soda, and salt. Whisk until all ingredients are fully incorporated.

To mixing bowl, add beaten eggs, coconut oil, orange extract, and vanilla extract. Mix with electric mixer until wet and dry ingredients are well-combined.

On top of prepared baking sheet, form dough into 1 1/2 inch thick circle and cut into 8 wedges. Do not disperse wedges (leave them in a circle to bake).

Bake scones for 18-20 minutes.

Remove scones from oven, slice knife through wedges again as the dough may have slightly baked together, and allow to cool.

While scones cool, for the glaze, pulse monk fruit sweetener in blender or food processor until powdered.

Melt coconut oil in microwave and, once melted, add to powdered classic monk fruit sweetener.

Pour in 2 tbsp coconut milk and pulse in blender until well-combined and a glaze forms. If glaze mixture is too dense, add additional tbsp of coconut milk.

Transfer glaze from blender to shallow dish or plate. Carefully dunk top of scones in glaze and set on cooling rack to harden.

Garnish glazed scones with orange zest and enjoy!