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Equipment needed: Kitchen scale, two mixing bowls (large and medium), rubber spatula, measuring cups and spoons, knife and cutting board, canola oil spray, metal baking sheet (13x18 inch) and a pastry brush (optional).
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1.
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Preheat oven to 400 degrees F. 2.
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Whisk the dry ingredients in a large bowl.
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3.
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Combine all the wet ingredients in a medium bowl.
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Mix the wet mixture into the dry mixture by hand until just combined.
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Gently fold in diced strawberries.
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4.
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Cover the counter space with a large piece of plastic wrap and lightly coat it with starch.
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Place approximately 1/2 cup of dough on the wrap.
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Shape the dough into a 4x4 square with starch dusted hands.
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Cut the square diagonally to get 2 triangles.
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Repeat with the rest of the dough.
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5.
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Lightly spray a baking sheet with non-stick spray.
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Transfer the triangles onto the baking sheet leaving an inch or so between them.
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Brush the surface of the triangles with melted vegan butter, if desired.
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6.
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Bake for 16 minutes or until a toothpick inserted into the centers comes out clean.
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Transfer the scones to a wire cooling rack and let them cool.
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Serve warm.
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Notes: 1.
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If using canned coconut milk, sometimes it is thicker than the carton package (different brands may vary).
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In this case, use 1 cup coconut milk and 1/3 cup water.
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2.
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I usually make a large batch of this gluten-free flour mix (the dry ingredient mixture) because you can weigh large amounts of each ingredient more accurately than small amounts.
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The extra flour mix can be stored in a zipper bag in the freezer.
