Weigh out the strawberries and chop them up into pieces. Set aside for later.
In large bowl mix 6 tablespoons of coconut flour, linseeds, baking powder and salt. Set aside.
In a small bowl mix cream, eggs, and vanilla with a fork until all combined. Set aside.
Cut the cold butter into small cubes and work it into the coconut flour mixture using hands or a pastry blender until it has a sticky, fine texture.
Slowly add your liquid egg and cream mixture and mix in with a fork until dough is produced. Save a little bit of the cream mixture for glazing later. A tablespoon should do.
Add 2 extra tablespoons of coconut flour and mix until it thickens into a dough. Let it sit for a few moments, and it will thicken as the coconut flour absorbs the liquid.
Mix the strawberries into the dough evenly.
Put the mixture in the freezer for 20 minutes.
Take the cold mixture out of the freezer and make ten small dough balls in your hands. Flatten them slightly and place them on a parchment paper lined baking sheet (to make a scone shape) and then put the tray in the freezer for another 20 minutes. To ensure they stay cold, do this process quickly.
Preheat oven to 425 °F (218 °C) while you wait.
Take the scones out of the freezer and brush each one with the remaining cream/egg mixture to glaze them.
Bake for 15-20 minutes.
Take out of the oven and let cool on a tray.
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