In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon and nutmeg
Mix in the butter using a pastry cutter, a big fork or your fingers (I use a combination of fork and fingers) until the mixture resembles coarse crumbs. Your goal is to break up the butter so that there are not huge chunks of it in your batter.
In another bowl, mix together the pumpkin puree, heavy cream, egg, and vanilla extract.
Mix the wet ingredients into the dry ingredients until just-combined. Then, gently add on chocolate chips, trying not to overmix.
Shape the dough into a rectangle on a flat, lightly floured surface (I use parchment paper on a cookie sheet). Your rectangle should be about an inch thick.
Chill your dough in the fridge for 30 minutes before baking.
While dough chills, preheat your oven to 400°F. Line a cookie sheet with parchment paper.
Cut your chilled dough into rectangular wedges and place on lined cookie sheet, leaving at least 1.5 inches between them so they can expand.
Bake for 10-14 minutes, or until you see the bottom of the scones turning just golden brown. Watch carefully, as scones tend to burn quickly!
Allow scones to cool before adding glaze.
