Preheat oven to 325 degrees Fahrenheit. Line a large cookie sheet with parchment paper. Set aside.
In a large mixing bowl combine the following dry ingredients: coconut flour, spices, baking soda, sea salt. Whisk together, and set aside.
In a food processor fitted with a metal blade (or high-powered blender), add: either 5 cups shredded coconut, or 1-1/2 cups coconut butter. If the shredded coconut, process for 5 to 10 minutes until runny butter is formed.
Add the remaining wet ingredients to food processor or blender (shown in photo below): eggs, oil, pumpkin and honey. Process for about 25 seconds. If using the blender option, transfer to large mixing bowl with dry ingredients. (For food processor, you can add the dry ingredients and finish the mixing process there. Just pulse until dry ingredients are fully incorporated.)
(Add optional chocolate chips.) In large bowl, combine all ingredients with handheld mixer until ingredients are fully incorporated, without over-mixing. Allow batter to sit and thicken for 5 to 10 minutes.
Using a 4-ounce scoop, or similar size, scoop batter into neat mounds on prepared cookie sheet.
Bake until golden brown all over, with darker brown tinges. Start checking for doneness after 15 minutes.
Allow scones to cool on rack. If you plan to glaze them, chill in the freezer for 10 minutes first, which helps to set the glaze. Glaze is optional (Glaze recipe in Notes below). These scones are also excellent served with whipped cream or whipped coconut cream and honey.