Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Combine the Bob’s Red Mill 1 to 1 Gluten Free baking flour, baking powder, sugar, cinnamon and salt in a large sized mixing bowl. Remove about 1 to 2 teaspoons and sprinkle over the blueberries, mix gently and set aside. Quickly add the cold cubed butter into the flour mixture and using a pastry blender, cut in the butter until the mixture resembles coarse sand.

In a separate medium sized mixing bowl, mix together the sour cream and ¾ cup of the almond milk. Pour into the flour mixture, and using a rubber spatula, stir in and fold together until the dough begins to form, only about 6 to 8 times. Do not over mix.

Add in the remaining ¼ cup of almond milk, the blueberries, lemon zest and a ¼ cup of the almonds. Fold together, again, using your rubber spatula, just until combined.

Transfer the wet dough into a lightly floured work surface and spread somewhat flat, using your hands. Using a biscuit cutter or round cookie cutter, cut out 8 round dough pieces and place into the baking sheet. Brush with egg wash and sprinkle on with remaining almond slices. Bake for about 20 to 22 minutes (rotating the baking sheet halfway through baking), or when the tops are golden brown. Remove from the oven and let cool for about 10 to 15 minutes before serving.