Preheat the oven at 200°C and cover a baking sheet with baking paper.
Mix the flour with salt, backing powder, honey and the lemon zests in a big bowl. Cut the butter into small pieces and incorporate it in the flour mitxture. Afterwards take a small bowl and whisk the egg with the almond milk in it. Put the two mixtures together and give the blueberries in the dough.
Put the dough on a working plate, that you’ve spread with flour before and knead it. Then roll the dough to a 20 centimeter circle. Dive the dough into eights and give everything on the plate.
Spread the scones with a teaspoon and garnish them with chopped almonds. At least bake them in the preheated oven for 20-22 minutes. Let them cool down for 10 minutes before serving.