Beat together room temperature butter(soft) with the rest of the ingredients until combined and smooth.
Preheat the oven to 210°C (fan forced) and line a baking sheet with parchment paper.
In the bowl of a stand mixer, with the paddle attachment (or by hand, using your fingers), combine all of the dry ingredients and butter until it resembles fine bread crumb (a few smaller bits of butter showing are fine).
Add the buttermilk and pumpkin purée to the dry ingredients and only mix to combine (you do not want to be over-mixing the dough). **Note: If the dough is too dry, add a little buttermilk; if it is too wet, top up with some flour.
Use a scraper to turn the dough onto a floured bench. Pat the dough down to about 3cm thick and cut away with a round cutter (we use a 6cm cookie cutter). Place the scones on the tray, leaving a centimetre gap between them so they have space to grow.
Bake for 10-12 mins depending on how crispy you like them. Serve hot with a smear of maple butter.