Preheat your oven to 400°F (200°C) and gather all your cold ingredients.

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

In a large mixing bowl, combine all-purpose flour, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.

Cut cold butter into small pieces and work it into the dry mixture until resembling coarse crumbs.

Pour the cold wet mixture into the dry ingredients and stir until just combined, forming a shaggy dough.

Turn the dough onto floured surface, pat into an 8x5 inch rectangle, and cut into 6 pieces.

Place scones on a parchment-lined baking sheet and chill in the refrigerator for 15-20 minutes.

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

Prepare the vanilla glaze by whisking powdered sugar and heavy cream until smooth, then drizzle over cooled scones.