Ingredients 1/2 cups chopped fresh strawberries 1 cup fresh blueberries 3 1/4 cups flour 1/2 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cups cold vegan butter, cut into pieces 1 cup canned coconut milk 1 teaspoon vanilla extract Cooking directions Preheat the oven to 425 degrees Fahrenheit. In a large bowl or a food processor, combine the flour, sugar, salt, baking soda and baking powder. Pulse 3-4 times to combine. Cut in the butter until the mix forms coarse crumbs — you can use your fingers or if using a food processor, pulse about 10 times. Stir in coconut milk and vanilla extract. Stir or pulse the food processor until a dough forms. Add the strawberries and blueberries, and gently fold into the mixture with a spoon until evenly distributed. (Don't pulse the food processor or you'll chop up the berries.) Turn onto a lightly floured surface and knead gently. Divide the dough in half and pat them into two 7-inch round circles. Brush the tops of the rounds lightly with melted butter, then cut them into 6-8 wedges, or use a biscuit cutter to make circles. Place the pieces on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until just starting to turn golden. Remove the scones and allow to cool on the sheet for 2-3 minutes. Serve with a drizzle of agave over the top, or with a little peanut butter. Enjoy!