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Preheat the oven to 180°C / 350°F and line a baking tray with parchment paper.
Mix the almond flour, baking powder and salt.
Add the eggs, Greek yogurt, honey and vanilla, then stir until a thick dough forms.
Shape into one large rustic round scone or divide into smaller individual scones.
Place on the baking tray and top with sliced almonds.
Bake for 20–25 minutes, or until deeply golden on top and cooked through.
Let cool for a few minutes before serving.
Finish with a light dusting of powdered sweetener if you like.
Best served warm.