Mix together flour, brown sugar, baking powder, cinnamon, salt, cloves and ginger.

Cut 1/2 cup cold butter into slices and add to flour mixture.

Cut butter into flour mixture with a pastry blender or two knives.

Add pumpkin, cream, egg, vanilla and cinnamon chips to the bowl.

Mix with a fork until mixture comes together. Do not over mix or scones will be rock hard.

Divide dough in half and gently form into two 8 inch circles on a greased cookie sheet.

Cut into 8 wedges with a long, sharp, floured knife but do not separate the wedges.

Bake at 425°F for 14 to 16 minutes until golden brown.