Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Mix dry ingredients: In a large bowl, whisk together 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, 1/3–1/2 cup granulated keto sweetener, and 1/4 teaspoon sea salt.

Cut in the butter: Add 6 tablespoons cold, cubed unsalted butter. Use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

Stir the wet mixture: In a small bowl, whisk 2 large eggs, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and the zest of 1 lemon.

Combine gently: Pour the wet mixture into the dry ingredients and fold until a soft dough forms. Don’t overmix; it should be slightly sticky but cohesive.

Fold in blueberries: Gently fold in 3/4 cup blueberries. If using frozen, do not thaw; toss them in a spoonful of almond flour first to minimize bleeding.

Shape the dough: Transfer the dough to the lined sheet. Pat into a round about 7 inches in diameter and 3/4–1 inch thick. For cleaner cuts, chill the round for 10 minutes in the fridge.

Cut into wedges: Use a sharp knife to slice into 8 wedges. Slightly separate the pieces to allow air circulation for better crisping.

Brush and bake: Lightly brush the tops with a little cream for color. Bake 18–23 minutes, until the edges are golden and the centers feel set.

Cool and glaze (optional): Let scones cool on the sheet for 10 minutes, then transfer to a rack. For a glaze, whisk 1/2 cup powdered keto sweetener with 1–2 tablespoons lemon juice and a teaspoon of cream until smooth. Drizzle over warm scones.