Strawberry Muffin Scones

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• 1/4 cup canola oil
• 1/2 cup milk (dairy or non dairy)
• 1 egg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1 3/4 cups all-purpose flour
• 1 cup diced strawberries
• 1 teaspoon vanilla extract
• 1/2-1 teaspoon cinnamon 

Preheat oven to 375 degrees F (190 degrees C) and grease muffin cups. Set aside.
In a small bowl, combine oil, milk, and egg. Beat lightly. Add vanilla. 
In a large bowl, mix flour, salt, baking powder, cinnamon, and sugar. Toss in strawberries and stir to coat with flour.  Pour in milk mixture and stir together.
(You can also choose to add the strawberries after mixing the wet and dry ingredients together.)
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch, and toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans.