YIELD: 8 scones
Preheat the oven to 350F° and line a baking sheet with parchment paper.
Pulse the oats in a food processor until you get a course oat flour consistency. Stir together the gf flour, oat flour, coconut sugar, baking powder and spices.
In a separate bowl, whisk together the milk, pumpkin puree, egg, coconut oil maple and vanilla. Add the wet ingredients and cinnamon chips to the dry and stir just until combined.
Shape the dough into a 1 1/2 inch disc and then cut into 8 evenly sized wedges. Place them on the baking sheet with space between. Bake for 25-30 minutes.
Once cooled, stir together the ingredients for the glaze and dip the scones.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
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