- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Combine the milk and vinegar in a medium bowl and set aside.
- Combine the flour, coconut sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, salt, and xanthan gum (if using) in a large bowl. Whisk together until fully combined.
- Cut in the butter until all the pieces are smaller than your pinkie fingernail and the mixture has the texture of wet sand.
- Add the pumpkin and vanilla to the milk mixture and stir until combined. Add the wet ingredients to the dry ingredients and stir until combined. The dough will be wet and sticky.
- Generously flour your work surface with oat flour. Turn the dough out onto the surface and use your hands to scoop flour onto the ball of dough until all sides are coated. Gently flatten the dough a bit, then fold it over on top of itself.
- It’s okay if it tears, just patch it up the best you can. Flatten the dough again, then sprinkle some more flour on top and spread it out so that the top is coated. Fold it over on itself again.
- Repeat flouring and folding about five more times, until the dough is still soft and pliable and doesn’t fall apart when folded, but don’t overdo it to the point where the dough gets tough.
- Shape the dough into an 8-inch circle. Slice into eight equal-size triangles. Place them on the prepared baking sheet. Bake for 15 to 20 minutes, until lightly browned and firm.
- Let the scones cool on the pan for about 10 minutes before transferring them to a cooling rack to cool completely.
- While the scones are cooling, make the icing: Combine all the ingredients in a small bowl and whisk with a fork until smooth.
- Once the scones are cool, drizzle the icing over the tops. The scones will keep in an airtight container at room temperature for 2 to 3 days.
