Preheat oven to 425 degrees. Add strawberries with 1 tablespoons of water to a blender or a food processor and blend until smoooth and pureed. Pour into a large bowl, reserving 1/3 cup and set both aside.

In large bowl combine flour, sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in coconut milk, 1/3 cup of strawberry puree and vanilla extract. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.

Divide in half and pat into two 7-inch round circles. Brush each dough with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make rounds.

Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). While scones are baking, take 3 tablespoons of the strawberry puree, 1 tablespoon of coconut milk and the powdered sugar, whisking together until smooth and glaze-like. If glaze seems too thin, add in sugar 1 tablespoon at a time. If it seems too thick, add more coconut milk 1/2 teaspoon at a time. The key is to stir well for a few minutes. The consistency and measurements may differ based on how juicy your strawberries are.

Remove scones, let cool slightly, then drizzle on strawberry glaze and top with sprinkles.