Gluten-Free Strawberry Scones

In a large bowl, whisk together the flour, sugar, salt, and baking powder.

Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.

In a small bowl, whisk together the eggs, buttermilk or cream, and vanilla.

Add the liquid ingredients and strawberries to the dry ingredients, stir to moisten. The mixture should hold together like a ball.

Sprinkle a small amount of gluten-free flour onto parchment paper or the counter.

Press dough into an 8-inch circle, about 3/4 inch thick.

Brush the top with additional buttermilk or cream.

Sprinkle with coarse sugar, if desired.

Using a sharp knife, cut the circle into 8 wedges.

Divide triangles and place on a baking sheet lined with parchment paper or a silicone mat, leaving enough space for the scones to expand when cooked.

Preheat oven to 375°F.

Bake for 20-25 minutes or until golden brown.

Remove from oven and cool slightly.

Add vanilla glaze or sugar if you prefer. For the glaze simply whisk the ingredients.

Serve warm or room temperature.

Store leftovers in airtight container at room temperature.