In a large bowl, whisk together all your dry ingredients.
In another container combine the beaten egg, molasses and pumpkin well.
Using a pastry blender or two knives criss-crossed, cut in your butter or margarine. Whichever you use, make sure it is cold and firm so it pebbles nicely in your flour.
Add in the pumpkin mixture, then when it's somewhat combined, throw in the chocolate chips.
Working in the flour gently with your hands is easier and tends to lessen the rubbery texture of your scones. Roll into a log. Cut the log into three equal pieces. Take each piece and flatten into a circle with the palm of your hand, this is such an easy way to make almost perfect circles without overworking the dough. Cut each circle into 6 equal pieces and place on either a well greased baking sheet or parchment paper.
Bake at 350 degrees for 18-22 minutes, until the bottoms are nicely browned.