• Line a baking sheet with parchment paper or silicone baking mat. Set aside.

Make the Dough

• In a large bowl, whisk together the GF flour, granulated sugar, baking powder and salt. Add the cold, cubed butter and pinch and press until the mixture resembles course sand. (Shortcut method: use a food processor to mix the butter in seconds.)
• Make a well in the center of the sand mixture and add the milk and vanilla. Toss and fold until it comes together to form a loose dough.
• Dust a large work surface with more GF flour and turn the dough out onto it. Press the dough into a 5 inch x 14 inch rectangle. Be sure it is not sticking to the work surface.

Make the Filling

• Preheat oven to 350°F.
• In a small bowl, whisk together the melted butter, brown sugar and cinnamon. Drizzle/spread the sugar mixture on top of the dough to cover fully.

Build the Roll

• Cut the dough lengthwise in 4-5 equal strips. Pick up a strip and place it sideways on the parchment paper lined baking sheet and wrap it around itself in a circle (like a snail shell). Pick up another strip and start where you left off continuing in a circle until all strips have been used and you have a circle about 9 inches in diameter.
• Gently press the layers together, using your hands, to adhere the strips to each other.
• Bake for 25-30 minutes, until light brown around the edges and the center is set.
• Remove and allow to cool for 30 minutes (or more) and transfer to a cutting board.

Make the Glaze

• In a small bowl whisk together the powdered sugar and vanilla with enough milk to make the glaze spreadable. Add more milk as needed. Drizzle over the scones.
• Slice scones into 8 wedges and serve!