Heat over to 375 degrees F.

In bowl of stand mixer add flour, baking powder, sugar, salt

With paddle attachment, beat dry ingredients for 15 seconds.

To the dry ingredients, add the chilled butter and beat until you can see pea-sized pieces of butter. Add the remaining butter and the coconut oil and beat for another minute until incorporated.

In small mixing bowl, whisk together the eggs; add milk to the egg mixture.

Add the coconut and strawberries to flour mixture and beat on low speed while slowing pouring in the egg/milk mixture. Beat briefly just until the mixture comes together, about 30 seconds.

Move batter from bowl onto flat, floured surface and knead a couple times.

Form into 2-inch thick square. With floured water glass or jar (or cookie cutter) cut scone shapes and add to lined baking sheet.

Bake for about 20 minutes at 375 degrees F.

Serve warm, drizzle with honey!