Step 1

Preheat the oven to 325ºF and line a large baking sheet with parchment or a silicone liner.

Step 2

In a large bowl, whisk together the almond flour, sweetener, protein powder, coconut flour, baking powder, and salt.

Step 3

Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.

Step 4

Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.

Step 5

Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.

Step 6

Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.

Step 7

In a small bowl, whisk together the sweetener and heavy cream. Add water 1 teaspoon at a time until you have a drizzling consistency.

Step 8

Drizzle over the cooled scones.