Preheat the oven to 325 F and line a baking sheet with parchment or silicone liner.
In a large bowl sift together the almond flour, baking soda and a pinch of salt.
Add the lemon zest and mix well.
Make a well in the center of the flow mix and crack 2 eggs.
Add the maple syrup and the lemon juice and mix well until it forms a sticky dough.
Fold in the blueberries.
Using an ice-cream scoop, drop the batter onto the prepared baking sheet. Slightly flatten the top of the mounds to form a round shape.
Bake for 20 minutes, or until the tops are golden.
Cool on a wire rack and store the leftovers in an airtight container in the fridge.
Serve with tea or coffee. Enjoy
Fresh blueberries work best for this recipe.
To refresh the scones, wrap the cold scone in a damp paper towel and microwave it for 20 to 45 seconds, depending on the power of the microwave. It would be “oven-fresh”.