Make the jam first so it can cool and thicken. In a sauce pan combine water, raspberies, vaniila, and maple syrup.
Bring to a soft boil and crush raspberries into the liquid. Cook while simmering for about 5 minutes then remove from heat, stir in chia seeds
move to a small bowl or mason jar let cool and it will thicken up as it cools.
For the scones preheat oven to 350
In a food processor combine flour, sugar, baking powder, and butter. Pulse until it starts to look crumbly. About 10 pulses
Add in vanilla, almond extract and milk. Pulse about 5 times and check to see if the dough sticks together when you try to form a ball in your hand, If it does, you are done! If not, add a touch more milk.
Toss in chocolate and pulse 2 more times.
The dough will be extrmely crumbly but turn it out onto a floured surface and form a disk.
Flatten it out until it is about 8 inches in diameter.
Cut into 8 pie pieces
Arrange on parchment lined baking sheet and top with the 1 tablespoon of coconut sugar.
Bake 10-12 minutes and remove to let cool completely. Top with jam!