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

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined.

Add the very cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (working quickly to keep butter cold), cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate medium bowl, whisk together the pumpkin puree, cold egg, cold heavy cream, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined and a shaggy dough forms. Do not overmix.

Gently fold in the chocolate chips until evenly distributed throughout the dough.

Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently pat or roll it into a 8-inch round disc, about 3/4 to 1 inch thick. Using a sharp knife or bench scraper, cut the round into 8 wedges (like a pizza).

Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.

Brush the tops of the scones with 1 tablespoon of heavy cream (this helps with browning).

Bake for 18-22 minutes, or until golden brown on top and a wooden skewer inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool slightly.

While the scones cool, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk or cream. Add more milk/cream a teaspoon at a time until you reach your desired drizzling consistency.

Once the scones are slightly cooled but still warm, drizzle generously with the maple glaze. Serve warm or at room temperature.