For the scones

Place the sliced berries in a small bowl and sprinkle with 1 teaspoon of granulated sugar, toss to coat.

Slice the butter into small cubes, place them in a small

Preheat the oven to 425°F.

In a food processor combine the brown rice flour, sweet white rice flour, tapioca flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda, sugar, salt, and pepper. Pulse until combined.

Add the cold butter pieces into the food processor and pulse until incorporated and the mixture resembles coarse crumbs. Transfer the butter/flour mixture to a mixing bowl.

Add the buttermilk to the mixing bowl and gently mix until the dough begins to come together. Don't over mix. Fold the strawberries into the dough. The dough will be very sticky.

Lay 2 large pieces of plastic wrap over your kitchen counter, overlapping slightly, and turn the dough out on top of them. Fold the edges of the plastic wrap over the dough to cover it then use your hands to mold the dough into a circle that is approximately 1 1/2 -2 inches high. Use a lightly floured 2 1/2 inch round cutter to cut the scones into rounds.

Transfer the scones to a baking sheet pacing them apart by 1-inch. Use a pastry brush to lightly brush the top of the scones with Premier Protein's Strawberry and Cream Protein Shake.  Sprinkle the top of the scone with sparkling sugar is using.

Bake in the preheated oven for 12-14 minutes or until golden and cooked through. Transfer to a wire rack to cool slightly then serve immediately with butter or let cool completely to drizzle with icing.

For the icing

In a mixing bowl combine the powdered sugar and the Premier Protein's Strawberry and Cream Protein Shake. Beat together with a whisk until completely combined. Drizzle over cooled scones.