• In a large bowl, combine the flour, sugars, salt, and baking powder and whisk together. Set aside.
• Using a box or hand grater, grate the full stick of cold butter into the flour mixture. Using your hands, mix the butter into the flour. The dough is ready when the butter is fully worked into all the flour. The dough will resemble slightly wet and lumpy sand.
• In another bowl, combine the buttermilk, egg, and vanilla. Beat to fully mix.
•  Slowly pour the egg mixture into the flour mixture, stirring with a wooden spoon. Add the pumpkin to the dough and fold it in.
• Add the butterscotch morsels into the mixture. Fold the dough over a few times in the bowl to disperse the butterscotch morsels evenly throughout. Move the dough to a sheet of parchment paper.
• Flour your hands, shape the dough into a thick 2-3 inch disc.
• Cut the dough into 8 equal triangular scones. Place the scones on a parchment lined sheet pan. Offset the scones by 1-2 inches so they do not touch in the pan.
• Brush each scone with buttermilk. Optional: line extra butterscotch on top of the scones as well.
• Add the pan of scones to the freezer for 20 minutes to help keep their shape.
• When the scones are almost ready to come out of the freezer, preheat the oven to 400 degrees F. Bake the scones for 20-25 minutes until lightly golden. Remove from the oven and place pan on a cooling rack for ten minutes.
• Remove scones from pan and lay scones on the cooling rack to cool completely.

Glaze for pumpkin scones

• While the scones are baking, make the glaze. Add the confectioner’s sugar, vanilla, and heavy whipping cream to a small bowl. Stir to combine and remove any lumps.
• When the scones are slightly cooled, drizzle the glaze over the finished scones with caramel sauce.