Coconut Rhubarb Scones With Fresh Strawberry Glaze
[Vegan]

To Make the Scones:

1. Preheat oven to 375° F, line a baking sheet with parchment paper, and set it aside.
2. Add the coconut oil to a bowl and smash with a fork. Add the sugar, coconut almond milk, and the flax egg to the bowl and mix until combined.
3. In a separate bowl sift the flour, baking powder, cinnamon, and salt. Add half of the dry ingredients to the wet ingredients and mix until incorporated.
4. Add the diced rhubarb to the remaining dry ingredients and coat rhubarb with flour. Add in the flour and rhubarb to the mixture and mix until dough forms.
5. Transfer the dough to a floured surface and use your hands to form into a circle with 1 inch in height. Cut the circle into 8 even wedges and gently transfer the scones to the baking sheet. Sprinkle a pinch of cane sugar on top of each scone and bake for about 20 minutes or until lightly golden brown.

To Make the Strawberry Glaze:

1. While the scones are cooling, blend the coconut oil with the fresh strawberries. Take 2 tablespoons of the mixture and add 1 cup of powder sugar. Mix until creamy. Remove the scones from the oven to cool for about 5 minutes before drizzling the strawberry glaze on top.