Preheat the oven to 425°F and prepare a baking sheet by lining with parchment. Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a medium-sized bowl. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
In a large measuring cup, mix together the milk, pumpkin and egg. Then add the pumpkin mixture to the dry ingredients. Mix until just combined.
Pat the dough out on a lightly floured surface to form a rectangle that is roughly 4 inches by 12 inches. Cut the dough into thirds to form three 4 inch by 4 inch squares, then cut an X in each of the squares to form 4 triangular scones.
Move the scones to the prepared baking sheet and bake for 14-16 minutes, or until lightly browned on the bottom. Remove from the oven and move to a cooling rack. Allow to cool completely.
While the scones are cooling, make the glaze by whisking together the powdered sugar, milk and spices. Drizzle the spiced glaze over the scones.
Notes
Before drizzling with glaze, set the cooling rack on top of the baking sheet with parchment paper. Any drips from the glaze will fall onto the parchment paper, allowing for easier clean up.
I added the glaze to a plastic zippered bag and snipped off the corner, then drizzled.