Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper, set aside.
In a large bowl, whisk together the flour, brown, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda, and salt.
Once everything has been combined, add the cubed butter and crumble it with your fingers into the flour mixture until it begins to resemble a coarse meal.
If you still have chunks of butter in the mixture, no worries as it will still come together.
In a separate small bowl, whisk together the pumpkin puree, 3 tablespoons milk, egg, and vanilla.
Whisk the mixture until it is fully combined and smooth.
Make a well in the center of the flour mixture and pour in the pumpkin puree mixture.
Use a wooden spoon or rubber spatula to stir the mixture until it comes together into a soft dough. If the mixture has too much liquid and doesn't seem to be coming together, then sprinkle in a little more flour until it does.
Make sure to only sprinkle in a teaspoon at a time.
Once the dough sticks together, turn it out onto a clean and lightly floured surface and roll out with a rolling pin until it forms an even circle similar to the size of a pizza; about 1 inch thick.
Using a pizza wheel, cut the dough the same way that you would a pizza, into 8 even triangles.
Place each scone onto the prepared baking sheet and place into the oven and bake 10 to 15 minutes, or until a cake tester comes out clean.
While the scones are baking, make the glaze in a shallow dish by whisking together the powdered sugar and 2 tablespoons of milk.
Once the scones have finished baking, allow them to cool for 5 to 10 minutes and then dip the tops of each scone into the glaze mixture, once you have dipped each scone into the mixture, begin with the first scone and dip all of them again. Allow the glaze to set and serve.