• Line a baking sheet with either a silicone mat or parchment paper.
• Cube or grate the butter, then set in the freezer while you prepare the rest of the ingredients.
• Whisk the dry ingredients together: 2 1/2 cups flour; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 tablespoon baking powder; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon cardamom; 1/2 teaspoon cloves; and 1/4 teaspoon salt.
• Whisk together wet ingredients in a small bowl, whisking the egg first: 1 egg; 1/2 cup pumpkin puree; 4 tablespoons milk.
• Cut the butter into the dry ingredients till it resembles pea gravel. Add the wet ingredients to the dry ingredients. Add the 3/4 cup cinnamon chips. Mix everything together until it forms a shaggy mass. At this point, you'll want to get in there with your hands to form the dough into a dough ball. You don't want to overhandle the dough as the butter can start to melt.
• Once you've formed the dough ball, cut it in half to form two smaller dough balls. Flatten each dough ball into a 6-inch disc right onto the baking sheet. Slice the discs into 6 roughly equal triangles. Pull the triangles apart so the sides are not touching each other. This will help the scones bake up with a nice, firm edge.
• Set the tray of scones in the freezer for 20 minutes. If you can't fit the tray in there, lift the silicone mat or parchment paper off the tray with the scones and set in the freezer. Preheat the oven to 350 F.
• After 20 minutes, take the scones out of the freezer. If desired, brush the tops with heavy cream and sprinkle with coarse sugar. Bake for 20 minutes. You'll notice the scones will have golden edges when they're done.
• Although these scones are just as delicious cold as they are warm, there's something so wonderful about a scone fresh out of the oven. Do yourself a favor and eat one right away. I won't tell anyone.

Sweet Pumpkin Glaze

• In a small bowl, mix together the 1 1/2 cups powdered sugar, 2 tablespoons and 1 tablespoon heavy cream; 1 tablespoon pumpkin puree; 1/2 teaspoon cardamom; and 1/2 teaspoon nutmeg.
• When the scones are completely cooled down, spread the glaze over the scones. I like to spoon it over the scones and let it spread over them. It will be quite thick, but this ensures the best coverage without it dripping off too much.