Preheat oven to 350 degrees F.

In large bowl, combine flour, vanilla protein powder, unflavored protein powder, coconut flour, sweetener, pumpkin pie spice, cinnamon and baking powder.

Add yogurt and pumpkin puree and mix well until combined.

Spread parchment paper on counter and coat with flour.

Transfer dough onto parchment paper.

Knead dough and using parchment paper, shape dough into circle 1-in thick.

Transfer to refrigerator for 20 minutes.

Using pizza cutter, carve out 8 scones and place on baking sheet.

Brush tops with almond milk.

Bake for 18 minutes or until outsides are lightly browned and allow to cool.

In medium bowl, add white chocolate chips and microwave for 30 seconds or until melted. Add coconut oil and mix until combined.

Drizzle icing over scones and serve immediately.