Gluten-Free, Dairy-Free, Serves 12

• 2 cups gluten-free flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, chilled and solid
• 2/3 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• Optional: sliced almonds for topping

Directions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt. Add the chilled and solid coconut oil to the bowl and use a pastry cutter or your fingers to cut the coconut oil into the flour mixture until it resembles coarse crumbs. In a separate mixing bowl, whisk together the almond milk, apple cider vinegar, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until a dough forms. Gently fold in the fresh raspberries. On a floured surface, shape the dough into a circle that’s about 1 inch thick. Cut the circle into 12 equal wedges. Transfer the wedges to the prepared baking sheet and top each wedge with sliced almonds, if desired. Bake for 18-20 minutes, or until the scones are golden brown. Allow the scones to cool on the baking sheet for 5-10 minutes before serving.