• Preheat oven to 425 degrees.
• Spray a coat of nonstick baking spray.
• Line a cookie sheet with parchment paper.
• Cut the parchment paper to fit the sheet.
• In a medium bowl whisk the dry ingredients together. (flour, baking powder, sugar, salt, cinnamon, nutmeg, cloves, and ginger)
• Grate the frozen butter with a box grater. (It will look like shredded cheese.)
• Add the grated butter to the flour mixture, combine all of the ingredients.
• Use your fingers to combine the mixture until it comes together in pea-size crumbs. Set aside.
• Add the wet ingredients (pumpkin puree, cream, and egg) to a small bowl. Beat until mixed.
• Slowly add the wet ingredient mixture to the dry ingredient/butter mixture. Use your hands to combine all of the ingredients together.
• Sprinkle flour on a counter.
• Pat the dough into an 8-inch circle.
• Cut the dough circle in half. (vertical)
• Next cut the circle in half again. (horizontal)
• Cut each quarter in three wedges.
• Brush the top of each scone with a thin coat of milk.
• Sprinkle the top of each scone with a light dusting of sugar.
• Use a large offset spatula to move each scone to the prepared baking sheet.
• Bake at 425 degrees for 14-16 minutes. (Or until the bottom of the scone is slightly browned.) Don't overbake.
• When done, remove the baking sheet from the oven.
• Transfer the baked scones to a wire rack to cool.
• After the scones have cooled, add the glaze.

GLAZE

• In a small mixing bowl add the powder sugar, milk, cinnamon, and a pinch of each nutmeg, ginger, and cloves.
• With an electric mixer combine the ingredients together to make the glaze.
• *(If the glaze is too thick add a teaspoon or two of milk and stir to mix.)
• *(If the glaze is too thin add in one or two tablespoons of powdered sugar and mix well.)
• Grab a glass and a small Ziploc bag. Fit the Ziploc bag in the glass with the open end of the bag towards the top of the glass.
• Spoon the glaze in the bag.
• Squeeze the open end of the bag closed.
• Cut a small hole in the corner of the bag.
• Squeeze the glaze to the hole in the bag and drizzle the glaze on the scone.