Preheat the oven to 350F (175C).

Line a baking sheet with parchment paper.

In a medium bowl, whisk together 2 cups whole spelt flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.

Add 1/3 cup coconut oil, 1/3 cup agave nectar, and 1 tablespoon pure vanilla extract and stir together until a thick, slightly dry batter is formed.

Pour 1/4 cup hot water into the batter and mix.

Using a rubber spatula, gently fold in 1 cup fresh raspberries just until they are marbled throughout the batter.

For each scone, scoop 1/3 cup batter onto the prepared baking sheet.

Space the scoops 1 inch apart to allow them to spread.

Lightly brush the tops with coconut oil.

Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes.

The finished scones will be golden and slightly firm.

Remove from the oven and brush with agave nectar.

Let the scones stand on the sheet for 15 minutes, then carefully slide a spatula under each and transfer it to a wire rack and cool completely.

Store the scones in an airtight container at room temperature for up to 2 days.