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In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
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Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
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Stir in the ginger and/or chips/bits.
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In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.
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Add the pumpkin/eggs to the dry ingredients and stir until thoroughly combined.
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Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
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Scrape the dough onto the floured parchment or pan, and divide it in half. Shape each half into a 5" round (if you haven't incorporated any add-ins); or a 6" round (if you've added up to 2 cups of chips/bits). The rounds should be about 3/4" thick.
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Brush each dough round with milk, and sprinkle with coarse white sugar or cinnamon sugar.
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Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
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Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them at their outer edges.
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For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
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Bake the scones for 22 to 25 minutes, until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
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Remove the scones from the oven and serve warm. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage. Reheat very briefly in the microwave, if desired.
