1. Preheat oven to 160C. Line a cake tin with baking paper.
2. Add the lemon zest (from 2 lemons) and almonds (300g) to the bowl. Blitz Speed 8/10 seconds. Scrape down sides.
3. Add the tapioca (30g), bicarb soda (1 tsp) and salt (pinch) to the bowl. Mix Speed 4 / 3 seconds.
4. Add oil (1 Tbsp), maple syrup (80g), lemon juice (2 Tbsp) and eggs (2) to the bowl. Mix Speed 3 / 5 seconds.
5. Add blueberries (100-120g) to the bowl. Mix Reverse+Speed 1 / 5 seconds.
6. Check if the mixture is combined. If not, mix for an additional Reverse+Speed 1 / 3-5 seconds. Pour mixture into prepared cake tin.
7. Bake for 25-30 minutes until golden brown. Check with a wooden skewer. When it comes out clean the scones are cooked.
8. Remove from oven and cool in tin for 10 minutes before removing and cooling completely on a wire cooling rack.
9. Serve warm or cold with a cup of your favourite brew.
10. Store in an airtight container in fridge for up to a week or wrap and freeze for up to 3 months.

Note: You can use frozen blueberries in this recipe. Thaw them out, let additional juice run off, then weigh to make sure you have the correct amount.