Line large baking sheet with parchment paper.
Melt coconut oil on stove top over low heat and set aside to cool slightly.
Meanwhile whisk together almond flour, coconut flour, baking powder, and baking soda together in large mixing bowl.
In separate small bowl beat eggs with coconut milk, maple syrup, vanilla extract, zest of orange and coconut oil.
Add to flour mixture and stir till combined.
Mix in fresh raspberries ( and they will break down some at this point).
Divide mixture into two portions and spoon on baking sheet.
Form two circles each about ½ inch thick.
Place in freezer and chill at least 30 minutes.
When ready to bake preheat oven to 350 degrees.
Remove from freezer and cut each circle into 4 triangle scones.
Bake in oven 20-22 minutes.