Preheat oven to 350°F. Prepare a baking sheet with parchment paper. Set aside.
In a large bowl, stir together the almond flour, baking powder, lemon zest, and salt.
Add the grated butter to the bowl and mash with a fork or pastry cutter until the pieces of butter separate and are evenly dispersed into the dry ingredients. You should have small crumbles.
Add in the Greek yogurt, sugar free syrup, egg, and vanilla extract. Stir until just incorporated. The dough should be slightly sticky but not too wet. If it seems to wet, add an additional sprinkle of almond flour. Gently fold in the blueberries.
Scrape the dough out onto the prepared baking sheet and press into a circle about 1/2" tall.
Bake for 20 minutes or until golden. Almond flour baked goods are VERY fragile when warm, so allow the scones to cool COMPLETELY before trying to move them.
While the scones are cooling, make the glaze (if you want one) by whisking together all glaze ingredients.
Slice your scones into 8 even slices (or smaller if you don’t want a super large scone!) Drizzle the glaze onto the scones and enjoy!!
Servings 8
Serving Size 1 scone
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.