-
1
Preheat the oven to 400F Line a baking sheet with parchment paper or a silicone baking mat.
-
2
In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk just to combine.
-
3
Add the cold butter chunks to the bowl and stir with a fork to combine.
-
4
Cut the butter into the dry ingredients until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas.
-
5
Mix in the butterscotch chips.
-
6
In a small bowl or measuring cup, combine the buttermilk, pumpkin puree and vanilla extract.
-
7
Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together.
-
8
If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with a tough scone.
-
9
Transfer the sticky mass of dough to the prepared baking sheet.
-
10
Pat the dough into a 8 or 9-inch round.
-
11
Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes.
-
12
Allow to cool to room temperature.
-
13
Slice the dough round into 7 or 8 wedges.
-
14
To make the glaze, combine the powdered sugar and spices in a small bowl.
-
15
Add the milk and whisk to combine, until a thick glaze is formed.
-
16
(If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.)
-
17
Use a whisk to drizzle the glaze over the finished scones (I use a plastic baggie with a tip cut off).
-
18
Allow the glaze to set before serving.
