Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.

In a large mixing bowl, sift together the almond flour, cassava flour, baking soda, cream of tartar, pumpkin pie spice, and sea salt.

Add the softened coconut oil to the dry mixture and use a pastry cutter or fork to cut it in until the texture resembles coarse crumbs.

In a separate medium bowl, whisk together the pumpkin puree, maple syrup, and vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and fold together with a spatula until a stiff dough forms.

Place the dough onto the prepared baking sheet and pat into a circular disc approximately 1 inch in height.

Using a sharp knife or bench scraper, slice the disc into 8 equal wedges and separate them slightly to ensure even airflow.

Bake for 18 to 22 minutes until the edges are golden brown and the centers are firm to the touch.

Allow the scones to cool on the baking sheet for at least 10 minutes to allow the structure to set before transferring to a wire rack.