Preheat the oven to 350 degrees.

In a mixing bowl, combine 2 tbsp of the melted butter and 2 tbsp of the Swerve sugar substitute. Blend until creamy.

Add in the eggs, and mix to combine well.

Mix in the almond flour, vanilla extract, orange extract, cream of tartar, baking powder, a pinch of salt, and orange zest to taste (we used 1-2 tsp.) Blend until completely incorporated.

Empty the dough onto a parchment lined baking sheet, and form it into a flattened circle.

Cut the circle into 6 equal triangle shapes, and bake for 20 minutes.

When the scones have finished baking and are cooled, prepare the glaze by mixing together 1 tbsp of butter, 3 tbsp of Swerve confectioner sugar substitute and 2 tbsp of Unsweetened almond milk. Dip the scones face down into the glaze, and allow to dry for several minutes. Repeat the process again to get a thicker glaze.

Serve with some freshly grated orange zest on top immediately, or store in an airtight container in the fridge.