2tablespoonsunsweetened dutch process cocoa powderI use Guittard Cocoa Rouge Cocoa Powder
For the scones:
In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and ground cloves. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
Whisk the eggs lightly and combine with the pumpkin and buttermilk. Add to the flour mixture and stir until just moist.
Add the pecans and chocolate chips to the dough, then mix lightly. The dough will be sticky.
On a lightly floured surface, turn the sticky dough out and knead lightly until the nuts and chocolate chips are incorporated into the dough and the dough is shaped into a disk. If you find that your dough is too sticky, add more flour until the dough is malleable. Roll the dough 3/4 inch thick. Using a biscuit cutter or cookie cutter, cut out 3 inch rounds. You should have about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with half and half. Stir together the sugar and cinnamon and sprinkle over the scones.
Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.
Once the scones are chilled, bake for 20 minutes, or until golden. Let it cool slightly, while you make the glaze.
For the glaze:
In a small bowl, whisk together 1/2 cup of the powdered sugar with the cocoa powder. Whisk in the milk, then slowly add the remaining powdered sugar until the consistency of the glaze is thick but still able to drizzle. Stir in the vanilla extract and stir again.
Drizzle the glaze generously over the scones and sprinkle with more pecans, if you wish.