Cover a large sheet pan with parchment paper or a non-stick mat. Set aside.

In a large bowl, stir together the gluten free flour, oat flour, baking powder, baking soda, sugar, and salt. Add in the cold shortening, and use a pastry blender, or clean hands, to cut the shortening into the flour mixture until crumbly. In a medium bowl, whisk together the oat milk, white vinegar, egg, and vanilla extract. Pour into the dry mixture, and stir until a dough forms.

Sprinkle some additional flour over the prepared sheet pan. Turn the dough onto the prepared pan, and form into a disc. You don’t want to overwork the dough here, but you can sprinkle on more flour if the dough is too sticky to work with. Your disc should be about 1 1/2 inches thick. Set aside. 

In a medium bowl, stir together the shortening, honey, brown sugar, turbinado sugar, oat flour, cinnamon, oats, and salt. Using a form, work in the shortening until crumbs form. Be sure to mix this thoroughly- you don’t want big lumps of just shortening hiding in there! 

Pile the crumb topping on top of the scone dough. Press it evenly into the disc, reaching the edges, and creating a fairly even layer. This process will make your dough disc a bit thinner- you want to aim for about 1 inch thick. 

Cover the dough disk with plastic, and chill for 30 minutes. While the dough is chilling, preheat your oven to 425 degrees, and prepare a second pan with parchment paper. Remove the dough from the fridge, and use a knife or bench scrapper to cut the disc into 8 even triangles. Place onto your parchment lined sheet pan, leaving an inch or two between each scone. 

Bake for 16-18 minutes, or until the scones are puffed and golden brown on the edges and top. Let the scones cool on the sheet pan for about 5 minutes, and then use a spatula to move them to a cooling rack. The topping will have bubbled over the sides of the scones- that’s okay! Cool and enjoy!