Pumpkin Chocolate Chip Scones

Preheat oven to 425ºF.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Mix together with a fork.

Add the cut butter into the flour mixture and using a pastry cutter, or a fork, cut the butter into the dry ingredients until the butter is slightly broken down.

Add the pumpkin, heavy cream and egg to the dry mixture and combine together with a whisk. When it’s almost completly incorporated, add the chocolate chips and combine.

Form large mounds out of the dough. The size can vary depending on whether or not you want to stretch the recipe to make more. (I generally make them bigger than a golf ball, but smaller than a tennis ball.) Place the mounds of dough onto a parchment-lined baking sheet and refrigerate for 30-45 minutes before baking.

Place into the preheated oven and bake for 13-15 minutes. Remove and let cool before serving.