• Preheat oven to 400°F
• Prepare a baking sheet by spraying with non-stick spray or lining with parchment paper.
• In a large bowl, mix the flour, sugar, baking powder, salt and pumpkin pie spice.
• Cut the cold butter into cubes and add to the flour mixture, then cut it into the dry ingredients with a pastry blender or two knives until it resembles course crumbs.
• Stir in the pumpkin and buttermilk just until mixed, then stir in the chocolate chips.
• Turn the dough out onto a lightly floured counter or a pastry mat. It may have a few dry spots, but that's ok. Knead the dough 4-5 times until it all comes together, then press out to an 8 inch circle about 3/4 inch thick.
• Cut the dough into 8 wedges using a sharp knife or pizza cutter, then move to the baking sheet leaving about an inch of room between them.
• Bake for 20-22 minutes until risen and golden brown.
• Remove from the oven and move the scones to a cooling rack. Cool for at least 10 minutes, then drizzle with icing. If the scones are too warm when the icing is added it will melt into the scone.

Icing Drizzle

• Mix the powdered sugar and vanilla in a small bowl, then add the milk or cream a teaspoon at a time until you have a consistency you can drizzle.