Preheat the oven to 400 degrees F. Grease a baking sheet with nonstick spray. Set aside.
In the bowl of a standing mixer, combine the gluten-free all-purpose flour, maple oatmeal, baking powder, sugar and salt. Mix well.
Add the cold butter pieces and mix until the butter is crumbled into very small pieces.
In a small mixing bowl, whisk together the milk, maple syrup and eggs until well blended. Pour this mixture into the dry ingredients and mix until well combined. The mixture will be a little bit sticky.
Scoop heaping spoonfuls of batter onto the tray, leaving at least 2 inches between scones. Using an ice cream scoop will make this process easier.
Bake for 16 to 18 minutes until lightly golden brown. Remove from the oven and cool.
Meanwhile, to make the glaze, whisk together the powdered sugar, maple syrup and vanilla extract. Drizzle on top of cooled scones before serving.