Preheat the oven to 325° and line a sheet tray with parchment paper. Set aside.
In a large bowl, combine almond flour, coconut flour, coconut sugar, baking soda, and salt. Stir and mix well.
Add in the egg, ghee, maple syrup and molasses and mix until well combined. Stir in the pecans and mix until evenly distributed.
Shape the dough into a ball and then press it into a 8 inch circle (you can do this on the sheet tray). Try to get it even thickness throughout. Cut in half and then in half in thirds making 6 even triangles. Separate them and bake 18-20 minutes.
Once cooked, make glaze. In a small bowl, combine coconut butter, maple syrup, salt, water and vanilla. Mix well and drizzle over scones.
These are fine to leave out for 1 day, then store in the fridge.