Vegan/Gluten Free Strawberries and Cream Scones with Vanilla Glaze

Preheat oven to 400*f. Line a baking sheet with parchment paper, or if using a cast iron skillet, grease skillet.If you are weighing the dry ingredients, pour into scale bowl until weight is reached, and then transfer to a large mixing bowl. If measuring, pour flours into cups and add to mixing bowl. Add all dry ingredients (rice, oat and arrowroot flours, oats, xanthan gum, salt, baking powder, baking soda, and sugar) to mixing bowl and then stir with a fork, until they are thoroughly mixed. Add cold cubed butter and using a pastry cutter or your hands, incorporate into flour mixture until a sandy texture is achieved.Gently fold in strawberry chunks with a rubber spatula.Scone Pan method: Take a handful of dough and gently shape and knead into a ball or wedge and then press into scone pan, filling cavity, or pat entire dough into a cast iron skillet.Baking sheet method: empty dough onto a pastry board or lightly floured work surface, and shape into a round, and then cut into wedges. Transfer wedges to a parchment paper lined baking sheet.Put scones in oven and bake for 18 minutes, or until they are lightly browned on top and an inserted toothpick comes out clean.For the Glaze:While the scones are baking/cooling prepare the (optional) glaze.Add the coconut cream, coconut milk and vanilla, and salt to a small mixing bowl, or 2 cup measuring cup, and whisk together. Mix the powdered sugar in. Mix until it is smooth, or give it a few pulses with an immersion blender. Set aside until you're ready to serve the scones.When scones are done baking, cool in pan for about 10 minutes and then gently loosen and remove from pan. Spoon glaze over scones, OR spoon it into a plastic bag or pastry bag, trim a tiny corner off of the end and drizzle over the scones.Enjoy warm. Refrigerate or freeze leftovers.