Pre-heat the oven to 375° F. Line a baking sheet with parchment paper, lightly dust with flour, and set it aside.

In a small bowl, whisk together the almond milk and lemon juice to make vegan buttermilk. Allow to sit for 5 minutes. (It should curdle/separate.)

In the bowl of a stand mixer, use the paddle attachment to mix together the flour, baking powder, baking soda, and salt. Add the buttery spread pieces and mix on low-medium speed until well-incorporated (about 30 seconds).

Make a well in the center and add in the vegan buttermilk, lemon zest, maple syrup, and vanilla. Mix until a slightly sticky, very thick dough forms. Be careful not to overwork the dough.

Separate the dough into four pieces. Take the first piece and flatten the dough into a 6-inch round so that you can place ¼ of the raspberries on top. Take the second piece of dough and flatten it into an equal sized round and place the next ¼ of the raspberries on top. Repeat with the remaining dough and raspberries, but don't put the last ¼ of the raspberries on the very top yet. Use a rolling pin to gently form the layers into one 8-inch round, then use your hands to press the final ¼ of raspberries on top. Slice into 8 equal parts. Transfer the scones to the baking sheet, leaving space between each so all sides can brown.

Bake for 25-30 minutes, or until golden and no longer doughy. Allow the scones to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

While the scones cool, make the white chocolate drizzle: Add the chocolate and coconut oil to a small microwave-safe bowl. Heat in 15 second increments, stirring between each, until the chocolate is melted. Use a spoon to drizzle over the scones. Serve immediately with melty chocolate, or allow to set for 5 minutes.