Preheat oven to 425° F. Line a baking sheet with parchment paper, or spray with cooking spray.
In a large bowl, mix flour, brown sugar, baking powder and salt. With a pastry cutter or your cold fingertips, cut the butter into the flour mixture until it is well blended and the butter is reduced to tine pea-sized pieces.
In a glass measuring cup or a separate bowl, blend together cream vanilla and pumpkin butter. Stir into the flour-butter mixture. Blend well and form the dough into a big ball and move to a floured surface.
Using your hands or a rolling pin, flatten the ball into a 10-inch circle, about 1 1/2 inches thick.
Using a long knife, cut the dough into 8 even triangles and place them onto the prepared baking sheet.
Bake for 10-12 minutes, or until tops begin to turn golden-brown and scones feel cooked through. Remove from oven and cool completely.