Raspberry-Chia Seed Scones

Directions

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