Strawberry-Matcha Shortcake Scones

Recipe for Olga's Original Strawberry-Matcha Shortcake Scones (Gluten and Grain Free, Paleo Friendly, Vegan*)Ingredients:1. 1 cup plus 2 tablespoons natural almond flour2. 1 cup plus 1 tablespoon cassava flour3. 2 tablespoons arrowroot starch/flour4. 3 tablespoons maple sugar5. 1 tablespoon baking powder6. 1/2 teaspoon fine pink Himalayan salt7. 3/4 teaspoon cream of tartar8. 2 teaspoons baking grade matcha9. 6 tablespoons naturally refined coconut oil10. 1 large egg11. 1/2 cup sheep milk ricotta12. 2-3 tablespoons full-fat coconut buttermilk**13. 2/3 cup slow-roasted strawberries14. 2-3 tablespoons salted ghee, meltedDirections:1. To make the slow-roasted strawberries: Depending on the sweetness of your strawberries, add 3-4 tablespoons of maple syrup to every pound and a half of berries and roast them, as they say, low and slow at 250° F for 2-2.5 hours or until the mixture resembles a thickened syrup.2. Preheat oven to 400° F.3. In a large bowl, combine flours, sugar, baking powder, salt, cream of tartar and matcha.4. Using a pastry blender or a fork, cut in coconut oil until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.5. In a small bowl, combine egg, ricotta and 2 tablespoons of coconut milk. Add egg mixture all at once to flour mixture. Add strawberries. Using a fork, stir just until moistened and a few dry spots remain. If the dough seems too crumbly, add another tablespoon of coconut milk to bring it together.6. Turn dough out onto a lightly greased baking sheet and shape into an 8-inch circle that is about 1/2 inch thick. Bake for 10 minutes.7. Using a serrated knife, cut the circle into 8 triangles, spacing them about 2 inches apart; brush triangles with melted ghee and bake for an additional 5 minutes. If desired, broil a few minutes at the end to brown tops.8. Remove scones from baking sheet. Serve warm.Makes 8 sconesNotes:* To make these scones vegan: In Step 5, combine 1 1/2 tablespoons of flaxseed meal with 1/3 cup coconut buttermilk and let stand until thickened, about 10-15 minutes. Proceed as directed in the main recipe.** To make the coconut buttermilk: Combine 1 1/2 tablespoons of apple cider vinegar with enough full-fat coconut milk to equal 1 cup; let stand until curdled, about 10 minutes.