Raspberry Oatmeal Scones

Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
In the bowl of a food processor* fitted with a blade attachment, add the flour, oats, sugar, baking powder, baking soda, and salt. Pulse until combined.
240 grams (1 ⅔ cups) spelt flour, 100 grams (1 cup) rolled oats, 40 grams (¼ cup) coconut sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
Add the coconut oil and pulse until the oil is cut into small pieces and coated in the flour mixture.
60 grams (¼ cup) solid coconut oil
Add 125 ml (½ cup) of the milk with the vanilla and pulse, then add milk a couple tablespoons at a time until a soft and slightly crumbly dough forms. You should be able to form a ball, but it shouldn't be wet.
250 ml (1 cup) canned full-fat coconut milk, 1 teaspoon pure vanilla extract
Turn the dough out onto a lightly floured surface and gently fold in the raspberries. Form two discs with the dough, about 6 cm (2 inches) thick.
125 grams (1 cup) raspberries
Cut each of the discs into six approximately equal pieces, to make twelve scones. Place the individual scones onto the prepared baking sheet. Bake for 18-20 minutes, or until lightly golden.
Remove from the oven and cool for five minutes before taking the scones off the pan. Place onto a rack to cool completely, or serve warm.