Preparation Steps

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  2.5 cups all-purpose flour
• Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2.5 cups all-purpose flour
• In a separate bowl, whisk together pumpkin puree, heavy cream, and egg.
  2.5 cups all-purpose flour
• Add the wet ingredients to the dry ingredients and mix until just combined. Stir in chocolate chips if using.
  2.5 cups all-purpose flour
• Turn the dough out onto a lightly floured surface and gently pat into a 0.75-inch thick disc. Cut into 8 wedges.
• Place the scones on the prepared baking sheet.
• Whisk together the egg wash ingredients and brush over the scones.
  2.5 cups all-purpose flour
• Bake for 12-15 minutes, or until golden brown.
• Let cool on a wire rack before serving.