Slice your Strawberries into small pieces and place them in your freezer to harden while you make the batter (see note 1).
In a large bowl, mix in the Flour, Brown Sugar, Shredded Coconut, Baking Powder and Salt.Add the Butter at room temperature and cut in in with a pastry cutter until crumbly (see note 2)
In a seperate bowl, combine the Eggs and Coconut Cream and add them to the dry ingredients, using your fingers to create a uniform dough. Don't overwork the dough.
Add the frozen Strawberries and quickly knead the dough. Try not to press on it too hard to avoid crushing the strawberries. Chill the dough while your oven is heating up.
Preheat your oven at 180'C.Slightly flour your kitchen bench and your scones dough, then roll in into a thick circle - about 2 cm high. Using a cookie cutter, cut the scones into your preferred size and shape and place them on a baking tray lined with baking paper. The scones will rise so allow enough space between each scone.Bake for 15 minutes then let them cool down on a cooling rack before eating (see note 3).
Serve with Strawberry Jam and Cream.
The strawberries will be more easily incorporated into the batter if slightly frozen. This will assure that the juices are not released while you knead the dough.
It is important for the butter to be at room temperature to be easily incorporated into the dry ingredients. Avoid using melted butter. You can also use your fingers instead of a pastry cutter. Rub the butter and dry ingredients between your fingers and palms until completely incorporated and crumbly.
You might need to bake them for less or more time, depending on the size and thickness of the scones. Make sure to keep an eye on them while they are baking and stop baking when a knife put into a scone comes out clean.