Fresh Strawberry Scones with Strawberry Cashew Cream

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.In a large bowl, combine oat flour, almond flour, baking powder, and sea salt. Whisk together then set aside.In a measuring cup, combine the almond milk and apple cider vinegar. Add the vanilla and maple syrup then set aside.Using a pastry cutter (or a fork), work the solid pieces of coconut oil into the dry ingredients until it resembles breadcrumbs. To the bowl, pour in the wet ingredients. Stir just until a dough forms. Add the strawberries (reserve a few for topping) and fold together until everything is evenly combined. Careful not to overwork it or the oat flour can become gummy.Lightly dust the parchment paper with foat lour to help prevent dough from sticking to the surface. Transfer the dough to the parchment paper and gently shape into a one-inch thick circle, about 8 inches in diameter. Place a few of the remaining strawberry pieces on top. Using a pizza cutter or large knife, cut the dough into eight slices. (If at any point the dough is too sticky or difficult to work with, pop it in the refrigerator for about 10 mins to firm up). Separate each slice so that there is 1-2 inches between them. Bake in the oven for about 18-20 minutes or until golden brown on the edges. Allow to cool completely before icing.Meanwhile, prepare the icing. Place the dried strawberries in a NutriBullet or Vitamix and blend until a powder forms. Add the remaining ingredients and blend on high until smooth. Add water as needed to thin, until it reaches the consistency of a drippy icing.Once the sones are cool and you are ready to eat, drizzle the icing on top. Serve immediately and enjoy!Store scones in an airtight container in the refrigerator for up to 1 week. Wait to drizzle with cashew cream until ready to serve for best results.