• Preheat oven to 450°F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk together the gluten free flours, baking powder, sugar, salt and psyllium husk powder.
• Add the milk and mix well, then let sit for 10 minutes. (see Note if using whole psyllium husk)
• Stir in grated cold butter until combined.
• Fold in the chopped strawberries and sugar
• Scoop biscuit batter (using a 3 tablespoon scoop) and drop on the parchment lined baking sheet. Leave a space of a2 Ito 3 inches between each scone.
• Bake for 12 to 15 minutes or until they are golden brown and cooked through.
• Remove from the oven and cool for 10 minutes on the baking sheet.

For the strawberry glaze:

• While the scones are cooking, make the strawberry glaze. Place the strawberries in a blender and puree until finely chopped. Stir in the icing sugar and purée until smooth.
• Drizzle the strawberry glaze over the scones and enjoy while warm or reheated the next day.

NOTE

• If using whole psyllium husk, mix it in with the milk and let it gel for 3 or 4 minutes before adding it to the dry mixture.