1. Make the raspberry chia jam by mashing the raspberries until soft, stir in the chia seeds and powdered erythritol and leave to rest for 1 hour. Store in a sealed container until ready to use.
2. Preheat the oven to 180Fan/200*C and line a large baking tray with parchment paper.
3. Add the 180g flour, oat flour, baking powder, powdered erythritol and salt to a mixing bowl, add in the butter and break down with your fingers to mix it all together. Continue until you have a crumble consistency.
4. Stir in the milk, vanilla essence and lightly whipped aquafaba to bring to a sticky dough.
5. Toss the raspberries with the 1 tbsp flour and gently fold into the dough.
6. Transfer the scone dough to the tray with a dusting of flour and shape into a circle about 20cm in diameter. Slice into 8 pieces and bake for 20-25 minutes until risen and golden, I like to cover the scones after the first 10 minutes with some foil, to prevent the edges turning too dark.
7. Allow to cool before breaking apart.
8. Make the icing sugar glaze by stirring together the ingredients until smooth. Drizzle over the scones and serve with the chia jam. Store the scones in an airtight container for 2-3 days or in the freezer for 1 month.