Preheat oven to 375 F. Spray a round cake pan with nonstick spray.
Whisk the flour, oats, Boku Super Protein powder, sugar, baking powder, baking soda, and salt in a large bowl. Blend together the cold coconut oil into the mixture until it resembles coarse crumbs.
Mix the almond milk, pumpkin, and vanilla extract in a small bowl. Add to flour mixture, stirring until moistened.
Transfer the dough to the round cake pan and pat down until evenly filled. Brush the dough with a little more milk using a pastry brush, then sprinkle some more sugar.
Bake the scones for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 5 minutes, then remove from the pan and let them cool completely on a wire rack. Cut into about 8 slices.
To make the glaze, whisk together all the ingredients until smooth. Add just 2 tsp of coconut milk initially, then add more if needed to reach a good consistency. Drizzle over scones once cooled.
