Scones:
Preheat your oven to 350°F (175°C) and position the rack in the center. Prepare a baking sheet by lining it with parchment paper and set it aside.
In a large bowl, stir together the almond flour, baking powder, lemon zest, and salt.
Add the grated frozen butter to the dry ingredients, stirring until the butter pieces are evenly dispersed.
Add the Greek yogurt, honey, beaten egg, and vanilla extract. Stir until just incorporated. If the dough is too loose and won’t hold its shape, add more almond flour 2 tablespoons at a time until the dough holds its shape. The dough should be firm but not too stiff. Gently fold in the blueberries.
Scrape the dough onto the prepared baking sheet and press it into a flat disc about 3/4 inch tall. Use a knife or bench scraper to cut the disc into 8 equal wedges.
Bake for 18-20 minutes, or until the scones are golden brown. If the edges start to brown too quickly, tent the outside edges with foil to prevent burning.
Almond flour baked goods are fragile when warm, so allow the scones to cool completely before moving them.
Lemon Glaze:
While the scones are cooling, whisk together the powdered sugar or Swerve, lemon juice, and milk or cream. Adjust the consistency by adding more milk or cream for a thinner glaze or more sugar for a thicker glaze.
Drizzle the glaze over the cooled scones before serving. Store any leftovers in the refrigerator.