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Preheat the oven to 350F and line a half sheet pan with parchment paper or a silicone baking mat.
In a large bowl, stir together the dry ingredients: almond flour, granulated sweetener, lemon zest, baking soda, and kosher salt until well combined. Add the cold butter. Using your clean hands, forks, or a pastry cutter, incorporate the cold butter into the almond flour mixture until it forms pea-sized crumbles.
In a separate small bowl, beat together the eggs and 2 tablespoons of the lemon juice. Gently stir the wet ingredients into the dry mixture until just combined.
Turn the dough out onto a work surface and form into a disc shape about 1 inch thick. Use a sharp knife to cut into 8 triangles and arrange on the baking sheet. Press the blueberries evenly into the top of the scones.
Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before applying the glaze.
Stir together the remaining 1 tablespoon lemon juice and the powdered sweetener in a small bowl until well combined. If needed, thin the glaze with a little water, 1 teaspoon at a time, to get your desired consistency. Drizzle the glaze evenly over each scone.