In a small bowl, beat together 1 large egg and 1 teaspoon of milk or water to make the egg wash. In another small bowl, combine 2 tablespoons of granulated sugar and 1/2 teaspoon ground cinnamon to make the cinnamon sugar. Set both mixtures aside until needed. I find preparing these toppings in advance makes assembling the scones much quicker!

Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set aside so it's ready for the scones later.

In a large bowl, mix together the all-purpose flour, mini chocolate chips, salt, baking powder, baking soda, granulated sugar, and pumpkin pie spice until well combined. Add the ice-cold unsalted butter, cut into small cubes or grated, and quickly work it into the flour mixture using a pastry cutter or two forks. Continue until the mixture resembles a coarse meal.

In a medium-sized bowl, whisk together 1 large egg (lightly beaten), canned pumpkin puree, and milk. Pour this mixture into the bowl with the butter and flour mixture from Step 3. Use a fork to stir everything together gently, just until the dough is moistened. Be careful not to overmix; the dough should look shaggy.

Turn the dough out onto a clean, well-floured work surface. Using your hands, gently pat and shape the dough into a flat 8-inch circle. With a sharp knife or bench scraper, cut the circle into 8 even wedges. Carefully transfer the scones to the prepared baking sheet from Step 2, spacing them a little apart to allow for expansion.

Lightly brush each scone with the egg wash from Step 1. Sprinkle each scone generously with the cinnamon sugar from Step 1. Bake the scones in the preheated oven for 18-20 minutes, or until the tops are lightly golden brown.

Allow the scones to cool on the baking tray for 10 minutes before serving. Enjoy them warm! I like to serve them with a little extra cinnamon sugar for dipping or with a simple glaze for added sweetness.