1Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, allspice, baking soda and salt. Add butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
3In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
4Working on a lightly floured surface, knead the dough 3 to 4 times until it comes together. Using a rolling pill, roll the dough into a 10x7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each rectangle into two triangles, making 8 triangles.
5Place scones on prepared baking sheet. Place in preheated oven and bake for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
6To make the first glaze, combine confectioners’ sugar, milk and vanilla. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside.
To make the spiced glaze, in another bowl combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
7When the scones are done, cool for 10 minutes and spread a thin layer of sugar glaze on top of each scone, then drizzle spiced glaze on top of each scone.
Before serving, it's best to set scones aside for several minutes, to allow the glazes to set.