Line a baking sheet with parchment paper. Heat the oven to 325°F.

In a large mixing bowl, combine the Keto Chow, coconut flour, allulose, and baking powder and stir them together.

Add the butter to the dry ingredients. Use a pastry blender or two butter knives to cut the butter into the dry ingredients until it has the texture of wet sand with a few pebble sized pieces of butter remaining.

Add the blueberries to the mix and stir them in.

Pour in the beaten eggs, heavy cream, and vanilla extract and mix with a rubber spatula or wooden spoon until a soft dough is formed.

Use a 1/4 cup measuring cup to scoop out 10 scones, use your hands to shape them into rounds about 1/2-inch thick then place them at least an inch apart on the prepared baking sheet.

Bake the scones for 30 minutes or until they are golden brown around the edges, and the juice is beginning to run from the blueberries.

Cool the scones for 5 minutes before removing them from the baking sheet.