Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, combine flour, sugar, baking powder & soda, salt, and spices. Stir.
In a smaller bowl, combine pumpkin, yogurt, egg, and vanilla. Whisk together.
Cube your cold butter - cut each Tbsp into about 4 pieces. Throw cold butter into the flour mixture. If you have a pastry cutter, you're awesome! Use that. If not, use the back of a fork and/or your hands to break up the pieces of butter into the flour.
Add the pumpkin mixture to the flour-butter mixture and stir just until combined.
Stir in the chocolate chips. The dough will be stickier than a 'normal' scone. So, we'll drop them onto the pan instead of shaping them into triangles.
Decision time- do you want 10 bakery size scones? Or, 20 mini scones? Either way put half your scones on each baking tray. Bake 10 scones for 23-25 minutes. Bake 20 mini scones for 14-16 minutes.
As the scones are cooling on a wire rack, mix up the glaze ingredients. It will be fairly thick so it doesn't run off the scones. Drizzle over the cooled scones with a spoon. Or, scoop into a baggie - cut off the end - and drizzle more precisely over the scones. Best eaten right away - but if you are saving for later, glaze right before eating.