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Preheat oven to 400 degrees Fahrenheit.
In a bowl, combine the heavy cream, egg, pumpkin purée, and vanilla extract. Set aside.
In a separate bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, pumpkin pie spice, cloves, and baking powder until combined.
Add in the butter and use either a pastry cutter or two forks to push the butter into the flour. The mixture should look crumbly.
Fold in the wet ingredients until the mixture starts to resemble dough. Dump the dough onto a floured surface and knead it on top of itself 3 times.
Pat the dough out and cut out 8 wedges.
Place on a baking sheet lined with parchment paper and brush the top of each scone with some heavy cream. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Place scones on a cooling rack and let them cool completely before icing them.
For the icing combine the melted butter, powdered sugar, vanilla, and heavy cream until smooth. In a separate bowl, make the pumpkin glaze by combining the pumpkin purée, heavy cream, cinnamon, and powdered sugar.
Ice the scones using the white layer first and drizzle the pumpkin icing on top.