In a large mixing bowl, sift together the dry ingredients: flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Cut in the cold, cubed unsalted butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin puree, milk, and vanilla extract until smooth; then combine with the dry mixture.

Turn the dough onto a floured surface and knead gently; shape into a 1-inch thick square or circle, then cut into 8 wedges.

Preheat your oven to 400°F (200°C), arrange the scones on a baking sheet, and bake for 15-18 minutes.

Cool the scones for about 10 minutes and prepare the glaze by mixing powdered sugar with milk to desired consistency.

Drizzle the glaze over the cooled scones and serve.