Preheat the oven to 375°F (190ºC) and line a baking sheet with parchment paper.
Combine the almond flour, baking powder, salt, pepper, green onions, and sage together in a mixing bowl. Use your hands or a wooden spoon to mix everything together.
Add the butter, and use your fingertips to rub the butter into the dry ingredients. You want the mixture to look coarse and crumbly, with some pieces of butter about the size of small peas.
Add the eggs, grated cheddar, pumpkin, and milk to the almond flour mixture. Stir everything together until all of the ingredients are well mixed and evenly distributed.
Using a spoon or an ice cream scoop, dollop six equally-sized scoops of pumpkin biscuit dough onto the prepared baking sheet. Garnish the top of each scone with more herbs and cheese if you like.
Bake for 35 to 38 minutes or until golden. These are best fresh.