Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

1. In a large bowl whisk together flour, sugar, baking powder and salt.
2. Add the cold butter to the bowl and cut in with a pastry blender until the pieces of butter until the flour mixture resembles coarse meal.
3. Add almond milk, egg, vanilla, yogurt, orange juice and orange zest. Mix until combined.
4. Flour your hands and work the dough into a large ball.
5. Scoop enough dough for one scone, approximately a small ice cream scoop size.
6. Gently roll the dough with a rolling pin to begin flattening the dough.
7. Once the dough is about 1" thick add a few blueberries and raspberries. Gently press the fruit into the dough, enough to secure the berries in the dough, but not so hard that the fruit is crushed.
8. Cut with cookie cutter into desired shapes.
9. Place on lined baking sheet and bake 12-16 until golden. (I baked mine with my convection setting, so watch your timing carefully based on how your oven bakes)