Pre-heat oven to 200ºC (400ºF). Line a flat baking tray with parchment paper and set aside.

Add flour, baking powder, sugar, and salt. Pulse a few times to incorporate.

To the flour, add chilled coconut oil chunks. Blend on high for 20 seconds until crumbly.

Transfer the mixture to a large mixing bowl.

Make a well in the center and pour in the milk. Mix with a spatula or wooden spoon until just combined.

Add raspberries and mix until a dough begins to form.

Transfer dough onto a floured surface and lightly knead.

Pat it out to approx. 2cm-3cm in height.

Using a cutter make approx 8 discs.

Transfer to the lined baking tray.

Bake for 25-30 minutes until the tops are lightly golden on top.

Remove from the oven and cover scones with a clean tea towel for 5 minutes.

Once cooled spread with a thick layer of Energise Peanut Butter & clotted cream.