Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt. If your flour blend does not contain xanthan gum, add 1/2 teaspoon now.

Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.

In a separate small bowl, whisk together the cold egg, cold heavy cream, and vanilla extract.

Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined and a shaggy dough forms. Do not overmix.

Gently fold in the finely diced fresh strawberries until evenly distributed.

Lightly flour a clean surface with gluten-free flour. Turn the dough out onto the floured surface. Gently knead 2-3 times just to bring the dough together. Pat the dough into a disk about 3/4 to 1 inch thick.

Using a 2.5 to 3-inch round cookie cutter, cut out scones. Dip the cutter in flour between cuts to prevent sticking. Re-gather scraps and gently press together to cut out additional scones (avoid overworking the dough). Alternatively, cut the disk into 8 wedges with a sharp knife.

Place the scones about 1 inch apart on the prepared baking sheet. Brush the tops of the scones lightly with a little extra heavy cream for a golden finish.

Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a scone comes out clean.

Transfer the baked scones to a wire rack to cool slightly.

While scones cool, whisk together powdered sugar and 1-2 tablespoons of milk or lemon juice until smooth. Add more liquid sparingly if needed to reach a drizzly consistency.

Drizzle the glaze over the warm or cooled scones. Serve warm or at room temperature.