Preheat the oven to gas 6 / 200C / 400F and line a baking tray with parchment paper
Mix the flour, sugar, baking powder and xanthan gum if using in a large bowl
Add the cubed margarine and cut in with a fork or pastry cutter until the mixture resembles crumbs
Mix the cream, orange zest and vanilla together in a jug, set aside 2 tbsp for the glaze then pour the rest into the flour mixture
Mix until almost combined then add the strawberries
Gently knead together then pat out into a round an inch thick onto the baking tray. Score deeply into 8 wedges (this photo is before I cut the wedges but cut the dough into quarters then halve each quarter)
Bake for 20 minutes or until lightly golden then let cool on the tray
To make the glaze, mix the icing sugar and orange juice together, adding 1 - 2 tbsp of the coconut cream mixture to thicken it
When cooled, drizzle over the scones
I buy cans of full fat coconut milk and keep them in the fridge. When you need cream, turn the tins upsides down, open then drain the water off. The cream will separate from the water when chilled and float to the top of the can before setting there
