In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

Work in the butter just until the mixture is unevenly crumbly.

Stir in the cinnamon chips.

In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.

Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together. If you need additional moisture add a little extra pumpkin puree.

Line a baking sheet with parchment.

Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 6" circle, The circles should be about ¾" thick.

Brush each circle with milk, and sprinkle with turbinado sugar, if desired.

Using a knife slice each circle into 6 even wedges.

Carefully pull the wedges away from the center to separate them just a bit; there should be about ½" space between them, at their outer edges.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean. If you separate one of the scones from the others, the edges should look baked through, not wet or doughy.

While the scones are baking make the glaze

Mix together all glaze ingredients and whisk to incorporate well. Remove scones from oven and cool a bit. Drizzle with spiced glaze and serve warm.