Cut your butter into little cubes and work it into the almond flour, rubbing with your hands, until the butter cubes are gone and the mixture resembles crumbles.
I calculated the nutrition info for 1 scone without filling (cream/jam/strawberries). My scones weighed around 50g each.
The scones in the images are made with ground almonds, which is equivalent to regular / coarser almond flour in the US. If you want to use super-fine almond flour, I suggest you reduce the amount of almond flour by 1/4 cup as super-fine almond flour absorbs more liquid.
The xanthan gum is optional - it gives baked goods a stronger crumb structure. The scones in the images are baked without. If you don't use xanthan gum, definitely wait until the scones are fully cooled before you cut them.