Preheat oven to 325 degrees.
Add the almond flour, baking soda, salt, and lemon zest to a large bowl and combine.
Make a well in the center of the flour mixture and add the wet ingredients. Startiing in the center, stir the dough until well combined. Fold in blueberries.
Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be 1 inch thick.
Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.