Pre-heat oven to 400 degrees and line a baking sheet with parchment paper or silpat-type non-stick liner.

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

In a small bowl, combine egg, sour cream and vanilla extract. Set aside.

Cut butter into the flour mixture using a pastry cutter or two forks. Work the butter into the flour until it feels like wet sand. A few pea sized pieces of butter are ok but most should be incorporated well.

Fold in the wet ingredients until it comes together. If it is too dry, add a bit of milk one tsp. 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 degrees.

Cool on the baking sheet for 5 minutes before moving to a cooling rack.

While scones are cooling, make the glaze by combining the powdered sugar, 1 tsp. vanilla extract and 1 1/2 tsp milk or cream.

Drizzle over the scones. Eat and enjoy!