Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, salt, and lemon zest.

In another bowl, beat 2 eggs with softened cream cheese and vanilla extract until smooth.

Add cubed cold butter to the dry mixture and use a pastry cutter or fork to work it in until resembling coarse breadcrumbs.

Gently fold the egg-cream cheese mixture into the flour mixture until just combined. Do not overmix.

Carefully fold fresh blueberries into the dough, being gentle to avoid crushing them.

Transfer dough to parchment paper and gently press into an 8-inch circle about 1 inch thick. Cut into 8 wedges.

Beat the remaining egg and brush lightly over each scone.

Bake for 18–22 minutes until golden brown and a toothpick inserted comes out clean.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.