Start by preheating your oven to 350F. Make your ‘flax eggs’ (see above) slice the raspberries in half and roughly chop your dark chocolate if you are working with chunks or a bar.
In a large mixing bowl, combine your flour, baking powder, salt, and spices and whisk thoroughly until well combined.
Next, add the cold diced butter and using a dough cutter or bowl scraper, cut in the butter just until the mixture resembles crumbly sand. Try and get the butter into roughly pea-sized pieces. Add the coconut sugar and gently combine with your hands.
Add the flax egg and milk and continue to gently work the mixture until it just starts to come together. Add the dark chocolate and raspberries and work them into the mixture with your hands until you form a ball of dough. (If it’s completely crumbling apart, add in a bit of plant-milk 1 tbsp at a time until it’s just moist enough to form a ball. The end result should be a slightly crackly looking dough ball.)
Next, flour your work surface and with floured hands, begin gently pressing the dough into a 1” thick circle. Keep flouring your hands to ensure the dough doesn’t stick. Cut the dough into 8 happy little triangles, and transfer to a baking sheet lined with parchment paper or silicone mat.
Carefully brush the tops of your scones with 2-3 tbsp of plant milk to glaze. Once you’re done, pop them in the oven and bake for 15-18 minutes, or until golden and crackly on top. Remove from the oven, and let them rest on the pan for 3 minutes before transfering to a cooling rack. Allow to cool completely.
An optional, but highly recommended step, is to drizzle melted dark chocolate on top of your scones for some extra yummy sweetness, plus garnish with a halved raspberry. Enjoy!
