Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer beat together the gluten free flour, rolled oats, brown sugar, baking powder, ground cinnamon, ground cardamom, ground ginger, ground allspice, ground cloves, ground nutmeg and sea salt.

Add the cubed butter to the dry mixture and beat until a lumpy, dry mixture forms. Add the heavy whipping cream and eggs. Blend just until the mixture starts to form a ball.

Take the dough out of the bowl and mix any remaining dry ingredients on the bottom of the bowl in by hand. Form the dough into a 10-12 inch disc. Cut the disc into 8 equal sections like a pie. 

Place each triangle on the baking sheet so that they aren't touching each other.

Bake at 375 degrees for 15-18 minutes. The scones will be slightly browned when they are done.

Place the scones on a cooling rack and let them cool completely.

Make the glaze in a small bowl. Mix together the powdered sugar, ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg, vanilla extract and milk. Start with 1 tablespoon of milk and add more if needed. I like the glaze to be a bit thick.

Drizzle the glaze over the cooled scones. Serve immediately or store in a sealed container for up to five days.