Preheat your oven to 400°F (200°C). Gather your mixing bowls, measuring cups, and a lined baking sheet.

In a large mixing bowl, combine flour, baking powder, and salt. Add cinnamon, nutmeg, cloves, and ginger. Whisk until blended.

Cut in the cold butter until it resembles coarse crumbs. Avoid overmixing.

In a separate bowl, whisk together pumpkin puree, egg, and heavy cream until well combined.

Pour the wet mixture into the dry ingredients. Gently fold until just combined.

If using, fold in walnuts or smoked cheese.

Turn the dough onto a floured surface, pat into a 1-inch thick disk, and cut into triangles or circles.

Place the scones on the prepared baking sheet, brush with an egg yolk-water mixture, and sprinkle brown sugar on top.

Bake for about 25 minutes until golden brown. Cool on a wire rack.