Pretty Delicious Life

1 Preheat oven to 350 and line a baking sheet with parchment.
2 Combine all dry ingredients in a medium bowl, whisking to ensure fully incorporated.
3 In a small bowl, whisk together coconut oil/butter, egg, vanilla, non dairy milk, and lemon juice until combined.
4 Fold wet mixture into dry, forming a dough. Course correct where needed; adding more flour if too wet, more non dairy milk if too dry 1 tsp at a time.
5 Fold the raspberries gently into the dough.
6 Form a large round dough ball and place on baking sheet, flattening slightly so you have a very think pancake like round, about 1″ thick.
7 Cut dough into 8 triangles and leave about 1″ space inbetween for baking.
8 Bake 20-22 minutes until scones are golden brown and feel crisp on top to the touch.