1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper and set aside.
2. In a small mixing bowl, whisk the egg (or make the flax egg by mixing 1 tbsp flaxseed with the 2 tbsp water and set aside for 3 minutes).
3. Add room temperature coconut oil, nut milk, and cane sugar to the bowl. Whisk together to combine.
4. Toss the flour, baking powder, cinnamon, and salt in a separate bowl. Then add to the wet ingredients a little at a time while stirring with a spatula or wooden spoon.
5. Add the chopped up rhubarb to the mixture and gently combine everything.
6. Gently transfer the mixture to a floured surface and use your hands to form the dough into a disc, about 1 inch in height. 
7. Cut the circle into 8 for wedges and use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar and bake for 25 minutes, or until lightly golden brown on the edges. 
8. Remove the scones from the oven to cool. While the scones are cooling, prepare the glaze (noted below). Drizzle the glaze on top of the cooled scones before enjoying.  
9. Best when fresh; store leftovers at room temperature in a well-sealed container for up to 3 days. 

Strawberry Glaze Instructions:

1. Add 2 tablespoons of coconut oil and 4 fresh strawberries to a food processor, and blend until you get a puree.
2. Add 2 tablespoons of the coconut and strawberry puree to a bowl and add 1/2 cup of powder sugar. Whisk until smooth and creamy.