Pre-heat your oven to 200 degrees Celsius and line a baking tray with baking paper, set aside.
In a large bowl, combine flour, sugar, cinnamon, baking powder, baking soda, ginger, cloves and nutmeg. Whisk these ingredients together.
Add in chopped cold butter and use your fingers to work in the butter, creating a bowl of what resembles coarse crumbs.
Add in your wet ingredients; pumpkin puree, milk, egg, vanilla and milk. Mix well with a rubber spatula until a dough forms.
Lightly flour your work surface and tip out your dough. Using a rolling pin, roll out your dough to make a big rectangle that is about 1 inch thick.
Cut your rectangle into triangles, or circles, or squares, or whatever shape you'd like your scones, really!
Put your scones on your lined baking tray and bake for 10 to 12 minutes, until brown and delicious. Set aside.
To make the glaze, get a small bowl and add in your powdered sugar and 2 tablespoons milk. Stir it together slowly. You might need to add a few more teaspoons of milk until your glaze stays in place, but does create drip marks.
Take a large spoonful or two of your main, white glaze out of it's bowl and place it into another small bowl. Add a pinch of each of the spices and a dribble of milk (to even out the texture).
Once the scones are slightly cooled (as if they are too hot, the glaze will just melt) spoon a spoonful of white glaze on each one and help it move to the sides of your scones with the back of your spoon.
Drizzle on some of your spiced glaze as well.
