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Combine the flour, xanthan gum (if using), sugars, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to low to combine the ingredients.
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With the mixer running on low, add in the coconut oil and let it run until the coconut oil breaks up and the mixture resembles coarse crumbs.
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Add in the egg, vanilla beans, vanilla extract, and almond milk. Mix until just combined. The mixture may seem a bit dry at this point, but should come together once you add the berries.
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Stir in the berries until evenly distributed throughout the dough. If the mixture is dry and won’t come together, add almond milk (a tablespoon at a time) until it comes together.
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Pour the dough onto a silpat or parchment covered baking sheet and from into a disk. Press the disk out until the thickness is about an inch or so. Cut into 8 wedges and separate them out on the baking sheet. Place the baking sheet in the freezer while your oven preheats.
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Preheat the oven to 425º.
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Brush the scones lightly with almond milk and bake them for 17-20 minutes, or until golden brown around the edges.
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Let cool for 10 minutes on the baking sheet and then transfer the scones to a cooling wrack to cool completely.
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Once the scones are completely cool, making the glaze by whisking the cream, vanilla beans, and powdered sugar in a small bowl. Drizzle the glaze generously over the scones and serve.
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The scones will keep in an airtight container for 4-5 days.