Warm-up milk so it boils. Put Inca berries in so they soften.
Add all the dry ingredients to a large bowl and whisk them well.
Add coconut oil in hard form (room temperature) to the dry ingredients and mix it all together. Knead just enough to get a crumbly texture.
Now take Inca berries from milk and add milk to your crumble. Add vanilla essence, too. Knead gently so you get a soft ball of dough. It should be softer than the dough for cookies but should stick together and form a ball.
Divide your dough into halves. Gently form two balls. Be careful not to over-knead because you want your scones soft and fluffy. If you over-knead them you'll destroy the fluff because baking powder starts working its magic immediately after it gets in contact with liquid.
Take one ball and roll it out on a floured surface. Make it about 1-1.5 cm thick. Spread the jam all over the surface. Don't make it too thick, though.
Sprinkle soaked Inca berries all over the surface, making it equally distributed.
Now roll out the second half of the dough on a floured surface. Make it the same size as the first one. Then gently and carefully lift it up and place it over the first one, making a kind of a sandwich.
Gently squeeze the edges together, so they stick to each other. Cut this big circle into "pizza slices". Cut it into triangles.
Place each of the 8 pieces on a big baking sheet lined with parchment paper. Leave some space between them as they will grow while baking.
Bake at 180°C for 20 minutes.
Serve with a heap of whipped soy or coconut cream, some ice cream, vanilla cream, or eat it just like that.
