Preheat the oven to 350℉ and line a baking sheet with parchment paper. Set aside.
Pulse the flours, coconut sugar, baking soda, cream of tartar, salt, and cinnamon in a food processor for 10 seconds or until ingredients are mixed well.
Add the egg, melted coconut oil, and vanilla extract to the flour mixture. Pulse until fully incorporated for around a minute. A dough should form.
Take the dough out of the processor and gently fold in the chopped strawberries and roll into a ball. Transfer dough to a baking sheet.
Gently press down to form a circle about ½ ” thick. Place in the freezer for 20-25minutes. This makes it easier to slice and space the scones on the baking sheet later.
Take dough out of the freezer. Slice into 8 triangles and add sliced almonds on top of each scone.
Rearrange the scones so that they have room to bake and brown.
Bake for 15-18 minutes or until tops are just golden.
Remove scones from oven and let them cool completely on wire racks before serving. Enjoy!