Preheat oven to 425°F and line a baking sheet with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, ⅓ cup o of brown sugar, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of cloves, and ½ teaspoon of salt. Using a pastry cutter cut in 6 tablespoons of cold butter.

Mix in ½ cup of pure pumpkin, 1 large egg, 2 tablespoons of milk(set aside an extra 2 teaspoons of milk for later), and 1 teaspoon of vanilla extract. (If the dough seems too dry you can add an extra tablespoon of milk.)

Fold in ¼ cup of chocolate chips. Reserve one tablespoon for the tops.

Shape the dough into a ¾” tall circle. With a pastry brush, brush the remaining 2 teaspoons of milk on the top. Cut into 8 triangles with a sharp knife or pizza cutter. Gently press the remaining chips onto the tops of each scone.

Place each scone onto your prepared baking sheet and bake for 15-19 minutes or until golden brown. Cool for 5 minutes before transferring to wire rack. Enjoy them as is or drizzle them with the icing recipe below.

Mix together 1 cup of powdered sugar, ¼ teaspoon of vanilla extract, ¼ teaspoon of ground cinnamon, and 1 tablespoon plus 2 teaspoons of milk. Drizzle over cooled scones in a zig zag fashion. Enjoy!