• If you have a sugar or pie pumpkin and want to use it go over to my blog on how to roast a pumpkin and make pumpkin puree. Alternately use purchased pumpkin puree. Don't purchase the pumpkin pie filling mix. You want pure pumpkin puree. Put about 1 and 1/2 cups of puree in a nut milk bag and squeeze out the extra moisture until you have 1/2 of a cup of pumpkin puree. That's right you will remove about a cup of liquid.
• Preheat oven to 375°.
• Add the flour to a mixing bowl. Add the baking powder, baking soda, salt, and pumpkin pie spice to the flour and mix in.
• Cut the butter into the flour using your hands or a pastry mixer. The flour should have coarse pieces of butter visible still.
• Add the brown sugar, sour cream, pumpkin puree, whisk the egg and add. Stir lightly with a fork to begin to moisten the flour. Add the cinnamon chips.
• Use a fork to combine all the ingredients. Mix until the dry ingredients are just moistened. Don't overmix or the scones will be tough and dry.
• Let the dough rest for 5 minutes.
• Turn dough out on a plastic wrap, lightly floured surface, and gently shape the dough into a 10-inch disc. The dough is a soft, somewhat sticky dough so add a little extra flour if needed to keep it from sticking. Use the plastic wrap, if needed, to help you shape the dough into a disc.
• Cut the disc into 8 pie-shaped pieces. Place the pieces on a parchment-lined or greased baking sheet. Brush with some egg wash or heavy cream. Sprinkle with sparkling sugar.
• Bake for 12 - 14 minutes at 375°. Edges should be browned and the center of the scone is done.

Pumpkin Spice Glaze

• Mix together the glaze ingredients and thin with enough heavy cream to create a good consistency for drizzling over the scones.
• Drizzle the glaze over the scones with a decorating cone made out of parchment paper or cut the corner off of a ziplock baggie.