Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the chilled pumpkin puree, cold milk, cold egg, and vanilla extract until smooth.

In another bowl, whisk together the flour, brown sugar, white sugar, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, and salt.

Cut cold diced butter into the dry mixture until it resembles coarse crumbs.

Pour the wet ingredients into the dry mixture and combine until just incorporated.

Transfer the dough onto a floured surface and fold it over a few times.

Shape the dough into an 8x5 inch rectangle and slice into 6 equal squares.

Place the squares on the baking sheet and bake for 17–18 minutes or until golden brown.

Allow the scones to cool for 10 minutes, then prepare the glaze by mixing powdered sugar, heavy cream, and optional ingredients.

Drizzle the glaze over the scones and let it set before serving.