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1
Preheat the oven to 375.
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2
Line a small baking sheet with parchment paper.
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3
Place 1 tablespoon of chia seeds with 3 tablespoons of water in a bowl, add the coconut milk and lemon juice and stir to combine.
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4
Set aside.
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5
In a large bowl, whisk the flours, sugar, baking powder, salt and lemon zest.
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6
Make a well in the center of the dry ingredients, add the cubed butter, and pour in the chia seed coconut milk mixture.
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7
Fold ingredients together just until they barely come together.
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8
Transfer dough to a floured work surface and gently fold in the raspberries.
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9
Knead a few times just until berries come together into the dough.
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10
There may be a loose berry or two, reserve them.
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11
Form a disk with the dough, dust it with flour, and roll it to out to a 1-inch thickness.
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12
If there are a few stray raspberries remaining, gently press them into the top of the dough.
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13
Using a 2-inch cookie cutter, dipped in all purpose flour, cut the scones and place them on the lined baking sheet.
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14
Pinch together the scraps and lightly re-roll and repeat the process once more for a few more scones.
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15
Mix the remaining 1 1/2 teaspoons of chia seeds with one tablespoon of water.
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16
With a pastry brush, lightly brush the tops of each scone with the chia gel and sprinkle with granulated sugar.
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17
Bake the scones for 15-20 minutes until they are lightly golden.
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18
Let them cool slightly on a wire rack.
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19
Serve warm or at room temperature.
