Preheat oven to 350 and line a baking sheet with parchment.

Combine all dry ingredients in a medium bowl, whisking to ensure fully incorporated.

In a small bowl, whisk together coconut oil/butter, egg, vanilla, non dairy milk, and lemon juice until combined.

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 teaspoon at a time.

Fold the raspberries gently into the dough.

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.

Cut dough into 8 triangles and leave about 1″ space inbetween for baking.

Bake 20-22 minutes until scones are golden brown and feel crisp on top to the touch.