Preheat the oven to 220ºC / 390ºF.
Mix in a large bowl the flour, baking powder, sugar, salt and coconut oil.
Now add the almond milk and the vanilla. Mix it all together with a spoon. Add the berries and the raisins and stir them in (Be careful not to over mix).
Line a baking sheet with parchment paper. Scoop out the dough and plop onto the baking sheet (6 for giant scones or 12 for normal seized ones). Bake for 15 minutes (for giant scones) or until golden.
Serve with jam!
Ps: we love to eat these scones as leftovers in the yogurt smoothie the next day!