Preheat your oven to 350F and line a baking sheet with parchment.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Use a pastry cutter (or butter knives, or forks) to cut your cold butter slices into the dry flour mixture. You're aiming for pieces of butter that are about the size of peas, or a little smaller, once you've incorporated the butter.
Make a well in the middle of the butter and flour mixture. Pour in the coconut milk and vanilla. Use a spatula to roughly mix everything. The dough should be a bit dry and crumbly in parts but holding together if you gently squeeze it. Gently use your hands to fold in the strawberry pieces.
Turn the dough out onto a large sheet of parchment or a floured work surface. Use your hands to quickly, gently shape the dough into a disk that's about 9 inches in diameter and about 3/4-1 inch high. Cut the disk into 8 slices.
Use a pie server (or spatula) to gently transfer each slice to your prepared baking sheet. Alternately, you can nudge the slices apart on the parchment you've been working on and gently slide it onto a baking sheet.
Whisk together the tablespoon of non-dairy milk and the syrup. Gently brush this mixture (a vegan egg wash!) onto the scones. Sprinkle the tops with sparkling sugar.
Transfer the baking sheet to the oven. Bake the scones for 20-25 minutes, or until browning at the edges and still pale on top. Allow the scones to cool on the sheet for a few minutes before transferring them to a cooling rack. Allow them to cool for another 15-20 minutes before enjoying!