Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, stir together the almond flour, coconut flour, sweetener, chia seeds, baking powder, and salt.
Using a pastry cutter or two butter knives, cut the butter into the almond flour mixture until the largest piece of butter is roughly pea-sized.
Using a sturdy spoon or spatula, stir the egg, cream, lemon zest, lemon juice, and vanilla extract into the almond flour mixture. Continue mixing until a slightly-wet dough forms.
Transfer the dough onto the prepared baking sheet. Using your hands, form it into a circle about 6 inches wide. Make sure the dough has even thickness.
Cut the dough into 6 even wedges. Gently separate them on the baking sheet.
Bake for 18-20 minutes or until the edges are just beginning to turn brown.
Remove from the oven and allow the scones to cool on the pan for about 10 minutes. Next, transfer them to a wire rack to cool completely.
Once the scones are cooled, prepare the glaze by mixing the Swerve powdered sweetener with the lemon juice.
Spoon the glaze evenly over each cooled scone.