Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Stir together all ingredients for the scones in a mixing bowl until a thick dough forms.
Dust some flour on a cutting board. Form a round ball out of the scone dough, then press it into a disc on the cutting board. If the dough is sticky, simply dust it with more flour and dip your hands in flour as well.
Cut the disc into triangles. Note: The strawberries will want to pop out of the dough, so carefully manipulate each triangle of dough with your hands so that the strawberries stay in the scones.
Place each dough triangle onto the parchment lined baking sheet. If desired, sprinkle each triangle with sliced almonds and gently press into the dough so that they stay put during the baking process.
Bake 22 minutes, until the scones are golden-brown around the edges and are cooked through.
Turn off the oven and leave scones in the warm oven for an additional 10 minutes.
If you’d like to make a glaze, microwave 1/3 cup coconut butter for 20 to 30 seconds. Stir well and drizzle liberally over the scones.
Serve scones warm with a drizzle of pure maple syrup (or butter and honey if you aren’t vegan) and enjoy!
