Step 1

Preheat the oven to 350 degrees.

Step 2

Add 1 egg, 2 tbsp unsweetened almond milk, 1 tbsp of lemon juice, 1 tsp vanilla extract and 2 tbsp of Erythritol to a mixing bowl, and blend on high until completely combined.

Step 3

Mix in the almond flour, baking powder, baking soda and lemon zest to taste. Mix well until combined into a firm dough.

Step 4

Fold in the fresh blueberries gently.

Step 5

Form the dough into a flattened round shape about an inch thick on a well greased baking sheet.

Step 6

Slice the dough into 6 even triangles.

Step 7

Bake for 20 minutes until golden brown.

Step 8

Garnish with more fresh lemon zest if desired, and serve immediately. Store any uneaten scones in an airtight container in the fridge.