Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.

Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse crumbs.

Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.

Form the Dough: Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to over-mix, as this can make the scones tough.

Shape and Cut Dough: Turn the dough out onto a lightly floured surface and shape it into a disc, about 1 inch thick. Cut the disc into 8 wedges, like a pizza.

Prepare for Baking: Place the scones on the prepared baking sheet. Brush the tops lightly with heavy cream for a golden finish.

Bake: Bake in the preheated oven for 15-18 minutes, or until the scones are lightly golden on top.

Prepare Glaze (Optional): While the scones are cooling, mix together powdered sugar, milk, and vanilla extract (plus cinnamon if desired) until smooth. Drizzle the glaze over the cooled scones.

Serve and Enjoy: Enjoy warm or at room temperature!