• Preheat oven to 400 degrees F and line a baking sheet with parchment paper and set aside.
• 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).
• Add room temperature coconut oil, nut milk, and cane sugar to the bowl. Whisk together to combine.
• 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.
• Add the chopped up rhubarb to the mixture and gently combine everything.
• Gently transfer the mixture to a floured surface and use your hands to form the dough into a disc, about 1 inch in height. 
• 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. 
• 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.  
• Best when fresh; store leftovers at room temperature in a well-sealed container for up to 3 days. 

Strawberry Glaze

• Add 2 tablespoons of coconut oil and 4 fresh strawberries to a food processor, and blend until you get a puree.
• 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.