Preheat the oven to 400 F and line a baking tray with parchment paper or a silicone mat.

Combine all of the dry ingredients (flour, baking powder, sugar, salt, and spices) in a medium bowl and stir to combine. If you have pumpkin pie spice feel free to replace the other spices with 1 and 1/2 teaspoons of pumpkin pie spice.

In a small bowl stir together the pumpkin puree and cream and then set it aside.

Cut the butter into small pieces and add it to the bowl with the dry ingredients. With your hands rub the butter into the flour by picking up pieces of butter and rubbing it with the flour between your fingers. Continue until the butter is in small pieces and the mixture looks like fresh bread crumbs.

Stir the chocolate chips into the flour.

Stir the pumpkin and cream mixture into the flour using a blunt knife (i.e. a normal table knife) or stiff spatula. Avoid over-mixing, instead just stir until most of the flour has been mixed in and then finish by gently kneading the dough by hand a couple of times until it all comes together. The dough will still be quite crumply at this point which is ideal!

Tip the dough on to the prepared baking tray and gently press into a circle about 3/4 of an inch thick. Slice the circle into 4 wedges; space them out slightly on the tray and then (optionally) brush the scones lightly with cream.

Bake them for 16 - 18 minutes until just starting to brown.

While the scones bake make the glaze by stirring together the icing sugar, cinnamon, and just enough cream to form a thick but pourable glaze. Feel free to add more or less cream depending on how thick you like your glaze.

Once the scones are cooked let them cool for 5 minutes before drizzling over the glaze and then enjoy!