Preheat oven to 325 F. Grease a baking sheet with ghee. Or use a silicone baking mat or unbleached parchment paper.
Make the Ghee Spread to spread on top of the scones before the bake. Do this by whipping the ghee, monk fruit, and vanilla powder together using a high-speed mixer or blender. Set aside until scones are ready to go into the oven.
Mix together the ghee, monk fruit, and eggs until smooth with a whisk, food processor, pastry cutter, or high-speed blender. (Note: You can use an electric stand mixer with a pastry blender attachment if you have one, but the other methods work just as well.) Next, mix in the vanilla and coconut milk.
In a separate bowl, mix your dry ingredients: cassava flour, baking powder, baking soda, and salt.
Once combined, add the dry ingredients to the wet ingredient mixture. Mix until the dough comes together. If the dough is too crumbly, add a little extra coconut milk, or ghee. If the dough is too wet, add a little more cassava flour.
Shape the dough into scone shapes – about 3”x3” squares and place on your lined or greased baking sheet.
Get the Ghee Spread mixture you made earlier and spread on top of the scones.
Make sure scones are snug and touching to prevent them from drying out.
Bake for 28 minutes.
Remove from oven and let baked scones cool for 5-10 minute before removing from baking sheet.
And remember, this is a crumbly scone. It will hold together when it comes out of the pan. But when you bite or cut into it, you will get crumbs.