Start by preheating the oven to 400F. Line a baking sheet with parchment paper or a silicone mat and set aside.

In a medium bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract.

Place the bowl in the fridge to keep the mixture cold while you prepare the dry ingredients.

In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt until well combined.

Add the cold cubed butter and cut it into the flour using a pastry cutter, fork, or your hands until the texture resembles coarse crumbs.

Make a well in the center of the dry mixture. Pour in the cold pumpkin mixture, then gently stir with a rubber spatula until a soft dough forms.

Turn the dough out onto a lightly floured surface. Gently fold it in half, then turn and fold again.

Form the dough into a round disc, about 1-inch thick. Using a bench scraper or sharp knife, cut the disc into 8 equal wedges.

Shape the dough into a rectangle, about 6x8 inches and 1-inch thick. Use a sharp knife or bench scraper to cut into 8 even pieces.

After cutting, transfer the scones to a lined baking sheet and chill in the freezer for 20–30 minutes.

Bake the scones for 17–18 minutes, or until the tops are set and lightly golden.

Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before glazing.

In a medium bowl, whisk together the powdered sugar and 2-3 tbsp heavy cream until smooth.

If needed, add another ½ tbsp cream to thin it to a spreadable consistency.

Remove 1 tablespoon of the white glaze and place it in a small bowl. Stir in the pumpkin puree, pumpkin pie spice, and extra powdered sugar until smooth.

Once the scones are completely cool, spread about a tablespoon of the white glaze evenly over each scone.

Let the glaze set for 5–10 minutes, then drizzle the spiced glaze on top in a zigzag pattern. Allow the scones to rest for 15–20 minutes before serving.