Place the softened butter and sweetener in a mixing bowl, and cream together until light and fluffy.
Add the egg and mix again.
Add the remaining ingredients and mix until combined, then leave for the coconut flour to thicken while you prepare the baking tray.
Grease the baking tray with butter then line with baking paper (the butter just stops the baking paper from moving around when placing the tray in the oven).
Give the mixture another stir then place the scone mixture in between 2 sheets of baking paper to roll out to about 2 cm thick.
Using a round cookie cutter, or drinking glass of the desired size, cut out the scones and place each one on the prepared baking tray. After cutting out as many scones as you can, gather the remaining mixture into the centre of the baking paper and roll out again. Repeat until all the mixture has been cut.