Preheat oven to 400°F and line a baking sheet with parchment paper or silicone baking mat.

Sift the gluten-free flour, xanthan gum, sugar, baking powder, and salt together in a large bowl. Whisk to combine and set aside.

In a small bowl, whisk together the egg, sour cream, and vanilla extract. Set aside.

Cut the butter into the flour mixture using a pastry cutter or fork. Work the butter into the flour until it feels like wet sand. There shouldn’t be any large pieces of butter left.

Stir in the wet ingredients until it comes together. If it is too dry, add a bit of milk one teaspoon at a time. If the dough is too wet/sticky, add a tiny bit of flour until it reaches the right consistency. Fold in the strawberries.

Form dough into a ball and move to a cutting board dusted with flour. With your hands, form dough into a disk shape. Cover with plastic wrap and roll into a 10-inch (or so) disk.

Using a large knife or pizza wheel, cut the dough into 8 wedges and move to the prepared baking sheet. Place scones about 2 inches apart.

Bake for 18 minutes at 400°F. Cool on the baking sheet for 5 minutes before moving to a cooling rack. Cool for 5-10 minutes before serving. Serve warm or at room temperature.

While the scones are cooling, make the glaze by combining powdered sugar, milk or cream, and vanilla extract. Mix until smooth.

Drizzle over the scones before serving.