Mix grain free mix, baking soda and salt together.

Add lemon zest , egg, honey and lemon juice.

Add blueberries and mix just until blueberries are incorporated into the dough.

Preheat oven to 325.

Line a baking sheet with parchment paper transfer scone dough.
Shape into a square or circle and use a knife to cut dough into 4 squares or into 4 triangles.
Using a pastry brush, liberally brush the top of scones with maple syrup or almond milk and sprinkle with cinnamon sugar or cinnamon streusel (optional).

Bake 20 minutes or until dough is set and bottoms begin to lightly brown.