Preheat oven to 425°C.
Add the dry ingredients to a bowl, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Cut in the very cold butter, (I like to grate it first so it is already in small pieces)
Fold in the pumpkin puree, heavy cream, maple syrup and beaten egg. Stir until just combined. Use your hands to create a disk and put in the fridge to chill for at least 15 minutes.
Cut the disk into 8 pieces for large scones and for mini scones cut each wedge into 3 pieces. The mini scones cook for 12-15 minutes and the larger scones cook for 15-18 depending on your oven.
Combine the icing sugar and cream. Spread this glaze onto the still warm scones. It will spread all over.
Combine all the ingredients, icing sugar, pumpkin puree, cinnamon, ginger, nutmeg and cloves. Add a little heavy cream if needed. Place this glaze into a piping bag or a ziplock bag that you can cut the corner off of. Drizzle the glaze over the scones.
Allow the glaze to set and serve.
I put the butter in the freezer and then grate it frozen. This keeps everything a little colder, which is even more important given that these are little and warm up fast.