Preheat the oven to 350 degrees.

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.

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

Fold in the fresh blueberries gently.

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

Slice the dough into 6 even triangles.

Bake for 20 minutes until golden brown.

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