Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the egg, butter, sweetener, vanilla, orange zest, and kosher salt.
Gradually mix in the almond flour, then the baking powder. Mix with a rubber spatula and then use your hands to turn the mixture into dough. The dough should not be crumbly or stiff. If it's dry, add a little water, a teaspoon at a time, until it's smooth and pliable but not sticky.
Gently add the blueberries. I use my hands to gently mix them in. Sometimes I reserve a few and gently press them into the tops of the scones after I cut them. It's not mandatory, but it looks pretty.
Transfer the dough to the prepared baking sheet. Form it into a 7-inch-diameter, ½-inch-thick circle. Use a sharp knife to cut the circle into 8 triangles. Carefully separate the triangles from each other so that they can bake evenly.
Bake until the scones are golden, about 15 minutes. They won’t brown as much as wheat flour scones. Cool them for 5 minutes on the baking sheet, then serve.
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Notes
Please make sure you use blanched superfine almond flour in this recipe. It's really important if you want your scones nice and tender.You can use a granulated sweetener instead of stevia if you wish. I don't recommend using frozen blueberries in this recipe. I only tested this recipe with almond flour. I don't believe it will work with any other flour. Please don't omit the orange zest. It greatly enhances the flavor of the scones.