Preparation: Preheat the oven to 350 and place the rack in to the middle position.

Line a large baking sheet with parchment.

Toast the walnuts on a small cookie sheet in a 350 oven for approximately 15 minutes.

Cool a bit and chop.

Combine and Mix: Add the dry ingredients (the first five ingredients) to a medium bowl and stir with a whisk to break up any lumps.

In a small microwaveable bowl, melt the butter (about 30 seconds).

Add the eggs, vanilla extract, maple extract and stevia.

Mix well with a fork.

Add the wet ingredients to the dry ingredients, and using a spoon or rubber spatula, thoroughly blend the ingredients together.

Do not use a mixer! Shape the Scones: Line a sheet pan with a piece of parchment.

Sprinkle a little almond flour over the surface.

Turn out the dough for the scones onto the parchment and sprinkle the surface with granulated sweetener (Sukrin :1, Swerve granulated, or erythritol).

Gently pat or roll the dough into a circle or a rectangle of 1/2- 3/4 inch thickness.

Cut into 12 pieces.

Gently lift each piece with a spatula and place it in its own spot on the parchment.

Bake for 15-18 minutes.

Remove to a rack and cool completely.

Maple Glaze: Put the butter and cream cheese into a small microwaveable bowl.

Microwave for 30 seconds and stir with a fork until completely combined and there are no lumps.

Return to the microwave if needed.

(There will be tiny pieces of cream cheese that don't melt, it's okay.) Add the sugar-free pancake syrup and stir, then the 3 tablespoons of sweetener.

If the glaze is really thick, warm it up again.

Drizzle over the maple walnut scones with the fork or a spoon.