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For the scones:
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Preheat oven to 400 F. Line a baking tray with parchment paper. Set aside.
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In a large bowl mix flour, oat flour, baking powder, salt, and cinnamon.
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In a food processor or Vitamix, blend your apple chips so you get a fine crumb. Add to the flour mixture. Add sugars and toss to combine.
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Place all your dry ingredients back into the food processor or Vitamix and add butter. Pulse about 6 times until the mixture resembles coarse crumbs. You can also do this by hand with a pastry blender or two knives.
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Pour your mixture back into the large bowl and add white chocolate chips.
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In a small bowl whisk your egg, milk, and vanilla extract. Pour over dry mixture and mix until a dough forms. If your dough is too wet to work with add more flour.
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Turn the dough onto a lightly floured surface and knead to hold dough together if necessary. Form a disk 8 inches in diameter. Cut disk into equal sized 8 wedges. Place scones on parchment lined tray.
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Make your coating by mixing together the cinnamon and sugar in a small bowl. Sprinkle over each scone.
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Bake for about 18-20 minutes or until golden brown. Remove from oven and let them cool on a rack.
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When scones are completely cool, melt your butterscotch chips (heat for 30 seconds at a time in the microwave, stirring between) and drizzle over scones. Store in an airtight container.
