In a large bowl, beat the softened butter and ½ cup of granulated sugar with an electric hand mixer on low speed. Add the Bisquick mix, pumpkin pie spice and pumpkin. Use a fork to mix until combined, then stir in the butterscotch chips.

Lightly sprinkle a flat, parchment-lined surface with additional Bisquick mix. Place the dough on the prepared surface and shape it into a round about 1 to 1½ inches thick. Cut the dough into eight wedges and transfer them to the prepared baking sheet.

Brush the tops with milk, then evenly sprinkle them with 1 tablespoon of granulated sugar.

Bake for approximately 20 minutes or until the scones are golden brown. Baking time may vary if you make smaller scones. Transfer the baked scones to a cooling rack and allow them to cool before adding the glaze.

To make the vanilla glaze, whisk the powdered sugar, milk and vanilla extract together in a bowl until smooth. Add more milk for a thinner glaze or additional powdered sugar for a thicker consistency.

Once the pumpkin scones have cooled, use a spoon or whisk to drizzle the glaze over the tops. For a thicker coating, dip the tops of the scones directly into the glaze. Allow the glaze to set for 15–30 minutes before serving.