Raspberry chocolate scones Recipe Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 45 ml (3 tbsp) flaxseed
• 210 g (1 1/2 cup) all-purpose flour "La Merveilleuse"
• 75 g (1/3 cup) cane sugar
• 15 ml (1 tbsp) baking powder
• 1 ml (1/4 tsp) salt
• 100 g (1/2 cup) coconut oil
• 2 medium eggs (90 g)
• 65 g (1/4 cup) plant-based milk substitute*
• 5 ml (1 tsp) vanilla extract
• 70 g fresh raspberries
• 50 g dark chocolate, roughly chopped
• 1/4 cup dark chocolate
• 2 tsp margarine
• 5 ml ( 1 tsp) vanilla extract