1. Preheat oven to 400 F. Line a large sheet pan with parchment paper.
2. In a food processor combine the flour, sugar, baking powder, salt and vegan butter and pulse until it is a fine crumbly consistency like sand.
3. Pour into a large mixing bowl. Create a well in the center.
4. Add the nondairy milk and flax egg. Stir until just combined (until the flour is just mixed in, with no dry flour remaining) but don’t over-mix. The dough will be slightly sticky and chunky.
5. Gently fold in the raspberries but again, don’t stir too much because they will start to run and turn your whole dough pink (kind of pretty though!).
6. Dust a clean surface with some flour, then turn the dough out onto it, shaping it into a rectangle that is about 1 1/2 inches thick. Slice into 6, then transfer the pieces carefully to your sheet pan.
7. Brush a bit of milk into the top of each, then add a pinch of almond slices.
8. Bake in preheated oven for 16-18 minutes until lightly puffed up, and golden brown on the bottom. Remove from oven and let cool a few minutes before serving.

Store completely cooled scones in an airtight container at room temperature for 4 days or in the fridge up to one week.