• In a large mixing bowl, add self-rising flour, sugar, and salt. Whisk to combine nicely together.
• Dice the strawberries into 0.2-inch pieces. They must be small for best results. Place in a mixing bowl, sprinkle the extra tablespoon of flour on top, and stir to coat. Set aside.
• Add in the solid coconut oil and use a pastry cutter or your fingers to rub the coconut oil into the flour mixture until it forms pea-sized crumbles.
• Add floured strawberry pieces, and gently stir a few time to incorporate in the dry ingredients.
• Drizzle the milk, vanilla extract over the flour mixture and then gently mix in with a spoon or use your hand to knead, and form a sticky dough. As you knead some strawberry pieces might burst out, add a bit more flour to these spots to absorb the liquid.
• The dough will be sticky and should be rough. Don't over-mix to get it smooth. If it's too sticky, add a little more flour on the top.
• Chill the dough for 15 minutes.
• Meanwhile, preheat the oven to 400 °F (200 °C).
• Line a baking sheet with parchment paper. Slightly oil the paper with cooking oil spray and generously flour the paper. The flour will absorb any liquid coming out of the sticky scone dough as they bake.
• Remove the dough from the fridge and place it onto a lightly floured surface. Sprinkle flour on top of the dough, especially on the visible strawberries. Press into an 8-inch disc with your floured hands. With a sharp knife, divide into 8 wedges.
• Separate each scone and place them 2-3 inches apart on the prepared baking sheet.
• Brush the top of the scones with 1-2 tablespoons milk.
• Bake the scones for 20-25 minutes at 400 °F (200 °C) until golden brown and the edges are dry and hard.
• Remove the scones from the oven and let them cool for a few minutes on the baking sheet before transferring them to a cooling rack.

Optional icing

• In a small mixing bowl, stir powdered sugar, almond milk, and vanilla extract until thick and smooth.
• Drizzle on top of the cooled scones.