1. Preheat the oven to 350 F.

2. In a bowl, combine the almond flour, low carb sweetener, xanthan gum, baking powder, salt, and loose tea and whisk until combined.

3. Cut in the butter with a pastry cutter (see notes in post if you do not have this tool). The butter should make the mixture very crumbly. Add in the dice cold cream cheese and work it into the dough the same way (or use a fork to mash it in).

4. Add in the sour cream and the blackberries and gently fold it all together until the mixture becomes mostly cohesive. It may still look somewhat crumbly, but that's ok!

5. Dump the dough onto a parchment paper covered surface and lightly pat the dough together and then pat it out to about 1 inch thick. Cut with a knife or use a biscuit cutter to make the scones. I was able to get 9 scones with a 3" cutter.

6. Place the scones on a parchment paper covered baking sheet and pop into the freezer for about 5 minutes to firm up the butter before baking. Then bake for 25-30 minutes. They should be set in the middle and lightly golden around the edges.

7. Remove the scones and leave them to cool and set on the baking sheet! Store in an air tight container for 3-5 days.