Preheat oven to 400.

Line a baking sheet with parchment paper or a silicone baking mat.

In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Pulse to combine.

Add cold butter and pulse until blended and it has texture like cornmeal.

In a bowl, whisk together pumpkin puree, cream, egg and vanilla.

Combine wet and dry ingredients and stir until a soft dough forms.

Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.

Roll the dough into roughly and 8x10" rectangle, about 1" thick.

Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.

Then cut each each of these diagonally, making 8 triangles.

Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool on wire rack.

Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.

Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.

When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.