Strawberry Shortcake Scones

Ingredients:
SCONES
1 cup rice flour
1 cup buttermilk
3/4 cup cornstarch
1/2 cup potato starch
1/4 cup butter
1/4 cup tapioca flour
1 tbsp bean flour
2 1/2 tsp xanthan gum
2 1/2 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt

STRAWBERRIES
2 pints fresh strawberries, washed, hulled, and sliced
1/4 cup sugar

TOPPING
1 cup heavy whipping cream
2 to 3 tablespoons powdered sugar

Directions:
STAWBERRIES
In a medium bowl, combine the sliced strawberries with 1/4 cup sugar. Cover and refrigerate.

SCONES
Preheat your oven to 400°F. Lightly grease a scone pan or cookie sheet.

Thoroughly mix all the scone ingredients into a large bowl and blend well.

By a tablespoons at a time, drop this onto a lightly greased baking sheet. Form gently into scones shapes.

For glaze, whisk 1 egg with 2 tablespoons of cream or milk. Brush scones with the glaze mixture. Bake for 15 to 18 minutes, or until lightly browned. A toothpick inserted into the center of a scone should come out clean. Cool on racks.

Meanwhile, beat the 1 cup of heavy cream until the cream begins to stiffen; beat in powdered sugar until the mixture holds peaks.

Split scones and spoon strawberries over the bottom. Put the top of the scone on the strawberries and top with whipped cream and a few strawberry slices