• Preheat oven to 400 degrees. In large bowl, combine flour, sugar, baking powder,salt, cinnamon, nutmeg, cloves and ginger. Cut in butter with pastry cutter until butter is mixed in (no larger than pea sized).
  
• In separate bowl, whisk together pumpkin, milk and egg.
  
• Slowly fold pumpkin mixture into dry ingredients. If using chocolate chips, fold them in now as well.
  
• Should start to form into a soft ball. (If needed add more flour until you can form that soft dough ball.)
  
• Put dough ball out onto floured surface.
  
• Knead 5 or 6 times until smooth. Flatten into round circle about 1/2 inch thick.
  
• Using a pizza cutter, cut circle into 8 triangle shaped scones.
  
• Place scones on cookie sheet lined with parchment paper. Bake 10-12 minutes or until toothpick comes out clean.
  

Maple Glaze

• In a microwave safe bowl, melt the butter and maple syrup in the microwave for 30 seconds. Stir and microwave again for another 15 seconds. Stir and set aside to cool for 5 min.
  
• Add powdered sugar, maple flavoring and salt and whisk together until all the lumps are gone. Drizzle over cooled scones.
  

Starbucks Copycat Glaze

• Combine powdered sugar and milk together in a bowl.
  
• Spoon glaze over cooled pumpkin scones.
  

Pumpkin Icing

• Combine all ingredients into a bowl.
  
• Put pumpkin icing into a ziplock bag and snip the corner and ice over the glaze in a zigzag motion.