These small-batch, refined sugar free Blueberry Scones are bursting with lemon and blueberries. Topped with a lightly spiced cardamom glaze!
Pour the wet ingredients into the dry ingredients and bring together using the fork until all the flour disappears. This dough will be quite wet. Very gently fold in the blueberries, being careful not to overwork the dough.
Using a sharp knife, cut the dough evenly into 6 triangles. Gently place the scones on the prepared baking tray, spaced evenly apart. Refrigerate the scones for 30-60 minutes.
Remove the scones from the oven and allow them to cool on the tray for 5 minutes, then place them on a wire rack to finish cooling.