Preheat the oven to 375 degrees.

Cover a cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, mix the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon together with a fork. Pour 1/4 cup of melted coconut oil on top of the dry ingredients and mix with a fork until everything is clumpy and almost looks like "sand".

Take the dough out of the bowl with your hands and make it into a ball. Then put the ball of dough onto a clean surface and flatten it with your hands, until it is an 8 inch circle. It will look like a VERY thick pancake.

Cut the dough in half, then in fourths... etc... until the dough is cut into 8 scones. Using a spatula, separate each scone and place them onto the covered cookie sheet.

When all the scones are on the cookie sheet, use a silicone baking brush to brush on a little bit of the whisked egg white on top of every scone. (You will have a lot of egg white left)

Bake the scones at 375 degrees for 20 minutes.

While the scones are baking, mix the 1/2 tsp of cinnamon, 1 tsp of coconut milk, and 1 Tbs of maple syrup together in a small bowl. Let the frosting sit and settle.

Remove the scones from the oven and let them cool on the cookie sheet. Once cool, evenly sprinkle the frosting onto each scone.

Note: make sure to cover uneaten scones with aluminum foil so that they don't dry out.