It's been a long time since I've indulged in a delicious raspberry pastry. I've been growing my sourdough starter for about 2 weeks, and I was looking for an idea to use the discard. I have some frozen raspberries in the freezer, so I did some scones. Trials and errors took me to this final recipe that I really liked, even my "Chocolate cake lover" of a son actually loved them. Ingredients :  -  1 3/4 cup blanched almond flour - 2/3 cup potato starch - 1 1/4 teaspoon baking powder - 1/3 cup sugar - 1/2 teaspoon salt - 1/2 teaspoon spices (cinnamon, nutmeg ....)  -  1/3 cup butter ( any vegan option, or coconut oil)  - 1/2 cup sourdough discard -1/4 cup milk of choice ( can be vegetal if dairy free) - 1 cup of frozen raspberries.  Steps :  In the bowl of your stand mixer, add all the dry ingredients, and whisk to combine Add in the butter ( or coconut oil) and use the pastry blender until combined ( the butter must be the size of small peas)  Whisk together the mil