Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder and baking soda together in a large bowl or your big standing mixer. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.
In a separate bowl combine the applesauce, almond milk and vanilla extract. Slowly add to the flour mixture stirring until just combined, fold in the raspberries gently so they all don’t break apart (using frozen raspberries will help hold together).
Flour a clean surface, split the scone batter in two dough balls on the floured surface.
Squish and mold into two round discs, using a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie.
Arrange on the baking sheet, you can get them close together as they don’t spread too much but make sure they are not touching. Bake for 15-17 minutes, until they are slightly golden.
Remove from the oven, let cool on the baking sheet (this helps to keep them cooking) for 5 minutes.
In a small bowl combine the powdered sugar and 1 teaspoon of water or lemon juice, adding in more as you mix as needed. Once you get to the right consistency stop adding in liquid. You want it to be just runny.
Once the scones are completely cool you can glaze them. Use a fork to drizzle on a little glaze STOP, wait a few minutes and drizzle some more, stop again and repeat. (If you put it all on at once you will end up with a pool of glaze on the parchment paper).