In a bowl, using a wooden spoon or a rubber spatula, cream together the softened butter, light brown sugar and cinnamon until paler in colour and slightly fluffy. Set aside until needed.

In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, xanthan gum and salt.

Add the cold cubed butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs, with a few pea-sized pieces here and there.

Add the cold yoghurt and vanilla, and stir everything together until all the flour is fully hydrated and the dough starts clumping together.

Turn out the dough onto a lightly floured surface and give it a few quick, gentle kneads.

Lightly flour a large sheet of parchment/baking paper, place the scone dough in the centre and roll it out into a 10x12-inch (25x30cm) rectangle.

Spread the cinnamon sugar filling on top in an even layer, all the way to the edges.

Carefully roll up the dough into a 12-inch (30cm) log.

Use the palms of your hands to pat the log down into a roughly 12x3½-inch (30x9cm) rectangle.

Slide the scone dough rectangle, along with the paper underneath, onto a large baking sheet. Cover it tightly with plastic wrap/cling film and freeze for at least 15 minutes or until very firm.

Adjust the oven rack to the middle position, pre-heat the oven to 400ºF (200ºC) and line a large baking sheet with parchment/baking paper.

Once the scone dough is cold and firm enough to cut into neat slices, use a sharp knife or a bench scraper to divide it into 8 equal scones.

Place the chilled scones onto the lined baking sheet, spaced as far apart as possible.

Lightly brush the tops of the scones with yoghurt. Mix together the granulated sugar and cinnamon, and sprinkle the cinnamon sugar mixture on top of the scones.

Bake them at 400ºF (200ºC) for about 18-20 minutes or until they’re golden on top and slightly darker around the edges.

Once baked, cool them on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool.

In a large bowl, mix together the cream cheese, powdered/icing sugar and vanilla until well combined and smooth. Then, whisk on a high speed for about 1 minute until the frosting is slightly fluffy.

Transfer the frosting to a piping bag and pipe the frosting on top of each cooled scone.

Sprinkle the frosted scones with some cinnamon sugar, if you wish, and serve.