Directions

1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and lightly grease.
2. Sift flour, sugar, baking powder, baking soda and spices into a bowl.
3. Chop cold butter into small slices and add to dry ingredients. Mix dry ingredients and butter on low speed of electric mixer until coarse crumbs form.
4. In another bowl, whisk the pumpkin puree, vanilla and buttermilk together. Slowly add to the flour mixture while still mixing on low speed. Add the butterscotch chips, mixing until just incorporated.
5. Turn the dough out on a lightly floured surface. Knead a few times until smooth. Divide the dough in half. Pat each piece into an 8-inch circle that is thicker in the center but thinner on the outer edge. Using a Pizza Cutter or Paring Knife, cut each circle like a pie, into 6 pieces. Place on baking sheets and, if desired, brush scones lightly with some melted butter.
6. Bake until golden brown, 20 – 25 minutes.
7. Remove from pan and cool on wire rack. Drizzle with caramel and sprinkle with coarse salt.
8. Scones are best served warm.