Preheat the oven to 350 degrees and line a cookie sheet with parchment paper.

In a large bowl combine the coconut milk, honey, coconut oil, and vanilla. Whisk until smooth.

In a medium sized bowl combine the flours, baking soda and salt together. Stir.

Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.

Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.

Pour the gelatin egg into the large bowl with the batter and quickly stir it in.

Gently fold in the strawberries or raspberries and coconut butter chunks. Spoon the batter onto the cookie sheet in rounded tablespoons.

Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the scone.

Remove from the oven and let cool in pan for 15 minutes. Then carefully move to a cooling rack and allow to cool completely.

Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months.