Preheat the oven to 180° C / 350° F
Combine the dry ingredients - almond flour, allulose or monkfruit, baking soda, cream of tartar and salt - in a bowl.
In a separate bowl, mix together the melted butter or coconut oil, zest, vanilla and egg. Stir into the dry ingredients until a dough forms.
Fold the blueberries into the dough.
Form a ball and place onto a baking pan lined with unbleached parchment paper. Flatten into a disc shape, about 1 inch thick and 6 inches in diameter. Cut into 8 wedges and move the pieces about 1 inch apart.
Bake for 18-22 minutes until golden. Let cool completely in the pan - these scones are fragile when hot but they firm up as they cool down.