• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
• In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
• Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into an 8″ circle, about 1-inch thick, and cut into 8 wedges.
• Place scones onto the prepared baking sheet. Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
• When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
• Allow glazes to set before serving.

For the glaze

• In a small bowl, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.

For the spiced glaze

• In a small bowl, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth.