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Preheat oven to 180° or 350°.
Mix almond flour, coconut flour, salt, baking powder, cinnamon, and sweetener in a large bowl.
Add in the egg, vanilla, olive oil, silan, and almond milk. Mix with an electric mixer until batter is combined.
Add in chopped strawberries and chocolate chips and mix with a spoon to combine.
On a baking tray lined with parchment paper, place dough on the tray and shape it into a disk about 1 inch thick.
Use a knife to cut 8 triangle shaped pieces and spread them out on the baking sheet.
Bake for about 30-35 minutes, until you see the tops turning golden and crispy.
Let cool for 10 minutes.
To make the chocolate drizzle, microwave a handful of chocolate chips for 30 seconds and stir.
Keep microwaving in 10 second increments and stirring to avoid burning the chocolate.
Pour the chocolate into a plastic bag and cut a tiny bit of one of the bottom corners off so there is a small hole to squeeze out the chocolate.
Drizzle chocolate over each scone in a back and forth motion.
Enjoy with a good cup of tea!