Oatmeal Pumpkin Scones

Oh. My. God. These are amazing!!!! I can't stop eating them... someone take the plate away from me.  Please.

Ingredients
1 teaspoon xanthan gum
1 Tablespoon canola oil
2 Tablespoons maple syrup
2 Tablespoons milk
1/2 cup pumpkin puree
1 egg
1 2/3 cup King Arthur gluten free all purpose flour blend
3 Tablespoons brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 Tablespoon baking powder
3/4 tsp. baking soda
1/2 teaspoon salt

1 1/3 cup rolled oats
11 Tablespoon cold, butter (cut into small pieces)

Directions

• Preheat oven to 400 degrees F. 
• Whisk xanthan gum and canola oil in a small bowl. Whisk in syrup, milk, pumpkin puree, and egg. Set aside
• Combine dry ingredients, including rolled oats, in a food processor. Pulse until oatmeal is partially broken down (maybe 10-15 pulses). 
• Cut cold butter into small pieces and gently toss into dry ingredients. 
• Then cut butter into dry ingredients until it resembles a chunky course meal, with pea sized pieces through out.  
• Gently fold in wet ingredients until they're just loosely combined, use hands if you have to. 
• Cover cookie sheet with parchment paper. Form into two large circles and flatten out until approximately 1.5 inches thick.  Slice each circle into 8 wedges and separate pieces slightly.
• Bake for 12-14 minutes, or until golden brown.
• Transfer scones to a wire rack, and cool completely before eating.