Mix all dry ingredients into a bowl.
Preheat oven to 400 degrees.
Cut the frozen butter into the bowl. Using a pastry cutter cut the butter in so that it’s small little crumbs.
Place mixture in freezer while mixing other ingredients.
Whisk together buttermilk, pumpkin, and vanilla extract together. Mix in with dry ingredients.
Make one flattened disk with the dough. Cut into 8 triangles.
Place a few inches apart on a parchment lined sheet pan. Have the point of the scone pointed inwards.
Put in fridge for 10 minutes before putting in the oven for 18 to 22 minutes until golden brown on top.
Let cool on wire rack.