- 2⅓ cup unbleached all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 12 medium strawberries, hulled and quartered
- ½ cup virgin coconut oil
- ¾ cup coconut cream
- 1 large egg
- 2 tablespoons water
- 1 teaspoon vanilla
- 1 cup powdered sugar
Measure the flour, brown sugar, baking powder, baking soda and salt into a medium mixing bowl. Add the coconut oil, using a pastry cutter to incorporate the coconut oil into the flour. There should still be a few pea-sized pieces of coconut oil throughout. Gently fold in the strawberries.
In another mixing bowl, whisk together the coconut cream and egg until no streaks of egg yolk remain. Pour this mixture into the bowl of dry ingredients. Use a wooden spoon or dough whisk to gently mix the wet and dry ingredients, just until all of the flour is absorbed and the dough begins to come away from the sides of the bowl.
Divide the dough evenly in half, then gently pat it into two disks, ½ inch thick and 6 inches across. Wrap the disks of dough with plastic wrap and refrigerate for at least 1 hour.
Line a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 350°.
Cut the chilled disks of dough into 8 wedges each. Place them an inch apart on the lined baking sheet, being careful not to touch the cut sides of the scones as you transfer them to the baking sheet.
Bake the scones for 15–18 minutes, until lightly browned. While the scones are baking, whisk together the glaze ingredients in a small bowl. While the scones are still warm, dunk their tops into the glaze, then set them on a cooling rack. Let cool until the glaze has fully set.
Note: Coconut cream is a canned, unsweetened product made of shredded coconut and water. It is basically a thicker, richer version of coconut milk.