Preheat oven to 375 °F. Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or two forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in chocolate chips.

In a small bowl, stir together cream and pumpkin. Add to flour mixture, stirring with a fork just until a shaggy dough begins to form. Working gently, use hands to bring mixture together until dough fully forms.

Turn out dough onto a lightly floured surface and knead gently by patting the dough down and then folding it in half. Repeat until you have folded over 3 – 5 times.

Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2 1/4-inch round cutter dipped in flour, cut dough without twisting cutter. You can reroll scraps once. Place scones, evenly spaced, on prepared baking sheet. Freeze scones until firm, approximately 30 minutes (this is important for the baking consistency).

Brush tops of scones with egg before baking.

Bake 16 – 20 minutes, until scones are golden brown. Let cool on pan for 10 minutes. Serve warm with Apple Butter or Clotted Cream.