Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Mix dry ingredients: In a large bowl, whisk together almond flour, tapioca starch, baking powder, sea salt, and coconut sugar until well combined.

Cut in cold butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs.

Combine wet ingredients: In a separate bowl, whisk together eggs, vanilla extract, and lemon zest until fully blended.

Bring dough together: Pour the wet ingredients into the dry mixture and gently fold together with a spatula until just combined. Don't overmix.

Fold in blueberries: Gently fold the fresh blueberries into the dough, being careful not to crush them.

Shape scones: Turn the dough onto a parchment-lined surface and gently press into a 3/4-inch thick round. Cut into 8 wedges like a pie.

Prepare for baking: Place scones on your prepared baking sheet. Brush the tops with egg white and sprinkle with coarse sugar.

Bake for 18–20 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Cool and serve: Let scones cool for 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm with clotted cream, jam, or honey.