Preheat oven to 425 degrees and line two baking sheets with parchment paper.
In a small dish, mix flax seed and 3 tbsp of warm water and set aside while you prep all other ingredients.
In a large bowl, mix all dry ingredients together (flour, sugar, salt, xanthan gum, baking powder, and baking soda.)
Using a pastry cutter or a fork, take cold butter and cut it into the dry ingredients until the flour looks crumbly.
Fold in raspberries.
Place strawberries into a bowl and mash with a fork or meat tenderizer, until strawberries are in small pieces. Drain liquid from strawberries, then fold into flour ingredients. Note: If strawberries are too moist, it will cause scones to be denser.
In a small mixing bowl, combine prepared flax seed, vanilla extract, and vegan vanilla yogurt.
Add wet ingredients to dry ingredients and mix until flour is moist and holding shape. Note: You can use a spoon, but I used my hands.
Split dough evenly and form each section into 6-8 inch circle. Thickness should be about 3/4 -1 inch thick. Place each circle on parchment paper.
Using a pizza cutter or sharp knife to cut 8 slices in each circle. Pull slices apart from each other to prevent them from sticking together.
Bake scones for 20 minutes or until lightly brown.
Perfect for a tea party, breakfast, brunch or dessert.