1stick (4 ounces) unsalted butter, VERY cold and either grated or cut into tiny pieces
1large egg, beaten
3tablespoonsmilk (I used almond milk but any variety will work)
For the egg wash:
In a small bowl beat together the egg and water; set aside until needed.
For the cinnamon sugar topping:
In a small bowl combine the cinnamon and granulated sugar; set aside until needed.
For the scones:
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine the flour, mini-chocolate chips, salt, baking powder, baking soda, sugar, and pumpkin pie spice; mix well; set aside.
Cut the butter into small cubes (or use a cheese grater to shred it) then quickly work it into the flour mixture (using a pastry cutter or two forks) until it resembles a coarse meal.
In a medium-sized bowl whisk together the egg, pumpkin puree, and milk; pour into the flour and butter mixture and using a fork, gently stir everything together until just moistened.
Pour the shaggy dough out onto a clean, well floured work surface. Using your hands, shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
Lightly brush each scones with the egg wash, then sprinkle each one generously with cinnamon sugar.
Bake scones for 18-20 minutes, or until the tops are lightly golden brown. Cool scones for 10 minutes on the tray, then serve warm!