Heat oven to 425 degrees.

Line a baking sheet with parchment paper.

Combine flour, baking powder, salt, pumpkin pie spice, nutmeg and stevia in a large bowl.

Using two butter knives, cut the butter in the flour mixture until pieces of butter are coated with flour the size of peas.

Make a well in the flour mixture and mix the milk and vanilla extract in a small bowl then pour into the well.

Stir in pumpkin till combined.

Gently add in chocolate chips if using.

Gently stir the dough and form a ball.

Flour your hands and dust your clean counter surface with flour.

Place the dough on the floured surface and knead a few times.

Transfer the dough to the lined baking sheet and shape it into about an 8 inch circle.

Using as oiled pizza cutter, slice the dough into 8 triangles.

Use a spatula to separate the wedges.

Bake the scones until they are golden brown about 15-18 minutes.

Let them cool on the baking sheet for a few minutes then carefully slide them on to a wire rack to cool for another 10 minutes before serving.