Here are the ingredients:
1/2 cup semi-salted butter, at room temperature
1/3 cup sugar
1 cup oat flour
3/4 cup rice flour
Sift together the dry ingredients and set aside.
Cream the butter until fluffy, then slowly add the dry ingredients mixing well between additions. It will be crumbly. If you think it's too crumbly then add 1 tbsp more of butter, but no more than that.
Wrap in plastic wrap and chill 20-30 minutes.
Keep dough chilled and work with a little of it at a time to form your shortcake, either by forming into a circle, scoring and placing on a cookie sheet. Or by using a shortcake mold.
See this recipe for how to use molds
http://hotandcoldrunningmom.blogspot.ca/2014/12/scottish-shortbread.html
Bake in a 300F oven for 34 minutes. Cool about 10-15 minutes, then move to a rack to cool completely.
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