Step 1

Preheat oven to 400 F. Line a large sheet pan with parchment paper.

Step 2

In a mixing bowl, combine the flour, sugar, baking powder and salt and whisk to combine. Add the coconut oil and cut it in using a pastry blender or tapping with a whisk to make a fine crumbly consistency like sand.

Step 3

Pour into a large mixing bowl. Create a well in the center.

Step 4

Add the nondairy milk and flax egg. Stir until just combined (until the flour is just mixed in, with no dry flour remaining) but don’t over-mix. The dough will be slightly sticky and chunky.

Step 5

Gently fold in the raspberries but again, don’t stir too much because they will start to run and turn your whole dough pink (kind of pretty though!).

Step 6

Dust a clean surface with some flour, then turn the dough out onto it, shaping it into a rectangle that is about 1 1/2 inches thick. Slice into 6, then transfer the pieces carefully to your sheet pan.

Step 7

Brush a bit of milk into the top of each, then add a pinch of almond slices.

Step 8

Bake in preheated oven for 16-18 minutes until lightly puffed up, and golden brown on the bottom. Remove from oven and let cool a few minutes before serving.