Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Mix all-purpose flour, baking powder, cinnamon, nutmeg, clove, ginger and salt in a large mixing bowl. Use a box grater to grate the frozen butter into the flour mixture.

Next, combine heavy cream, egg, pumpkin, light brown sugar and vanilla extract in a medium mixing bowl. Stir until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips until evenly distributed in the dough.

Transfer the dough onto a lightly floured surface and shape it into a circle about 1-inch thick. Cut the dough with a sharp knife or bench scraper into 8 equal wedges. If you prefer smaller scones, divide dough in half and shape into two smaller circles about 1-inch thick and cut each circle into 8 equal wedges.

Place the scones on the prepared baking sheet, leaving some space between each one. Using a pastry brush, coat each scone with heavy cream. Then sprinkle each scone lightly with course sugar to add a bit of sparkle.

Bake the scones in preheated oven for 18-20 minutes for larger sconces or 15-18 minutes for smaller scones, or until the scones are golden brown and a toothpick come out clean. Remove from baking sheet and allow to cool on a wire rack before adding the glaze.

To a sauce pan add butter, cream, maple syrup, confectioner sugar, salt and cinnamon. Stir over medium heat until the sauce thickens.

Drizzle sauce over sconces. Allow to cool a bit and then serve.