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1
Heat oven to 425°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.
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2
In large bowl, beat butter and 1/2 cup granulated sugar with electric mixer on low speed, or mix with spoon. Add Bisquick mix, pumpkin pie spice and pumpkin; beat until combined. Stir in chocolate chips.
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3
On surface sprinkled with Bisquick mix, shape dough into 1- to 1-1/2-inch-thick round. Cut into 8 wedges; place on cookie sheet. Brush with whipping cream; sprinkle evenly with 1 tablespoon granulated sugar.
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4
Bake 20 minutes or until golden brown. Remove from cookie sheet to cooling rack.
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5
In small bowl, mix powdered sugar and apple cider until smooth. Using fork, drizzle glaze over scones. Serve warm.
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