Gluten-Free Vegan Scones with Raspberries Prep: 20 mins | Cook: 12 mins | Total: 32 mins | Serves: ['12'] Most gluten-free vegan scones turn out dense and crumbly, the kind that fall apart before you even reach your coffee cup. We used to think that skipping gluten and dairy meant sacrificing that tender, flaky texture you get from traditional scones, but these Gluten-Free Vegan Scones with Raspberries prove otherwise. The secret lies in keeping your coconut oil chilled and your almond milk ice-cold—when the solid fat hits the hot oven, it creates steam pockets that lift the dough into layers without needing eggs or butter. What makes these Gluten-Free Vegan Scones with Raspberries truly special is how the whole rolled oats and coconut flour work together to create structure without heaviness. The oats provide a hearty, wholesome base while the coconut flour absorbs just enough mo...