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

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

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

Work the cold, diced unsalted butter into the dry mixture until it resembles coarse crumbs.

Pour the chilled pumpkin mixture into the well of dry ingredients and gently fold together.

Turn the dough out onto a floured surface, fold it over itself a few times, then shape into a rectangle.

Cut the dough into 6 equal squares and place them on the prepared baking sheet.

Bake in the preheated oven for 17-18 minutes until lightly golden.

Let cool on the baking sheet for about 10 minutes before transferring to a wire rack.

While cooling, whisk together powdered sugar and heavy cream for the glaze.

Spread the glaze over the cooled scones and allow to set for 15-20 minutes.