Oat and raspberry scones

Ingredients

Dry

• 1 ½ cups oat flour
• ½ cup buckwheat or rice flour
• 1 Tbsp baking powder
• ½ tsp salt
• 1 tsp vanilla
• 1 tsp cardamom
• Zest of 1 lemon

Wet

• ½ cup raspberries
• ⅓ cup yogurt or ½ cup almond milk
• ¼ cup cold coconut oil (not frozen)

Steps

1. Preheat the oven to 220 °C.
2. Mix the dry ingredients, then add the wet ingredients.
3. Blend until the texture is like sand, shape into a round and cut into 6 pieces.
4. Bake for 20 min, or until golden brown.