In a mixing bowl, combine almond flour, baking powder, and salt. In another bowl, mix Greek yogurt, egg, honey, lemon zest, and lemon juice. Pour wet into dry and stir gently until mixed.

Gently fold in blueberries, careful not to burst them. Add more almond flour if too wet.

Shape into a 1-inch thick disc on a floured surface. Cut into 8 wedges or form balls and place on a lined baking sheet.

Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.

While baking, mix powdered sugar and lemon juice for glaze. Adjust consistency as needed.

Let scones cool on a wire rack for 10 minutes, then drizzle glaze and serve.