PREPARE THE SCONE DOUGH

1. Pulse the old fashioned oats in food processor ~5 times.
2. Combine the oats, gluten-free 1:1 flour, dark brown sugar, baking powder, cinnamon, and salt in a mixing bowl and stir together.
3. Using a box grater or a hand grater, coarsely grate the frozen butter.
4. Add the grated butter to the bowl of dry ingredients (scraping the inside of the box grater to get any butter pieces that may be stuck) and use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs and the butter is fully coated and evenly distributed.
5. In a separate bowl or measuring glass, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the bowl of dry ingredients in three additions, stirring with a rubber spatula or wooded spoon after each addition until the dough begins to come together (it will look shaggy at this point).
7. Pour the dough onto a lightly floured work surface and press/knead the dough together to form a disk that is ~7 inches x 1 inch (sprinkle flour on the dough and your hands as needed in areas that feel wet/sticky).
8. Wrap the disk in plastic wrap and place in the refrigerator for 30 minutes and then transfer the dough to the freezer for an additional 30 minutes.

BAKE THE SCONES

1. Preheat the oven to 400F and line a large baking sheet with parchment paper.
2. Stir together the cinnamon and sugar in a small bowl.
3. Remove the dough from the refrigerator and slice into 8 equal triangles. Place the scones on the baking sheet spaced 2 inches apart.
4. Brush the top of each scone with heavy cream and sprinkle with the cinnamon sugar mixture.
5. Bake on the center rack of the oven for 13-18 minutes. They will be golden around the edges and lightly golden on the tops.
6. Remove from the oven and cool on the pan for ~10 minutes and then carefully place on a wire cooling rack.

GLAZE THE SCONES

1. Whisk the softened cream cheese until smooth and creamy (this can also be done with an electric hand mixer).
2. Add the powdered sugar, 2 tbsp of milk, cinnamon, vanilla and salt to the bowl with the cream cheese and whisk until smooth, adding more milk as needed to achieve desired consistency.
3. Drizzle the glaze over each scone and enjoy!