Preheat oven to 425.

In a Kitchen Mixer (or upright standing mixing machine), add in all of your ingredients. Mix on low for about 1 minute.

Place Dough on a lightly floured piece of parchment paper. Lightly flour dough and add an additional piece of parchment paper on top.

Roll dough until about a 1/2" thick.

Remove the top piece of parchment paper, and then cut into your desired amount of wedges (we did 12)

Place wedges on a cookie sheet with a silpat (I find this works best)

Bake for approximately 10 - 12 minutes (we did 10 minutes) or until lightly brown.

For the icing, we made a basic buttercream icing and made a fresh batch of butterscotch (a simple recipe of butter, light cream, and light brown sugar). Once butterscotch cooled, we added it into our icing until we reached our desired flavor. Which was about a 1/4 cup.

Allow scones to cool before icing.