Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Whisk the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
Add the cubed butter. Cut the butter into the flour with a pastry cutter or fork until crumbs form.
Whisk the cream, milk, sugar, pumpkin puree, egg, and vanilla extract together in a separate medium mixing bowl.
Slowly pour the wet ingredients over the dry ingredients as you mix until everything is moist and just combined. The dough should not be wet. You may not need to use all of the wet ingredients.
Lightly flour a work surface. Transfer the dough to the floured work surface.
Shape the dough into a 9-inch circle. Try to keep the dough at an even thickness so the scones bake evenly. I kept mine at about 1” thick.
Use a knife to cut the dough into eight even-sized wedges.
Transfer the wedges of dough to the prepared baking sheet. Place them about 2 inches apart.
Bake for 20-25 minutes or until golden and a tester comes out clean when inserted in the center.
Remove the scones from the oven. Set aside to cool.
Stir the glaze ingredients together when the scones have cooled.
Drizzle the scones with glaze before serving.