Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, cloves, ginger, nutmeg, baking soda, and kosher salt.

Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, incorporate the butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin puree, egg, milk, and vanilla.

Pour the wet ingredients into the dry ingredients. Stir until just combined—be careful not to overmix.

Turn the dough onto a lightly floured surface. Gently knead it a few times, then shape it into a disc about 1 inch thick. Cut the disc into wedges or use a round cutter for nice, uniform shapes.

Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until they are lightly golden and a toothpick comes out clean.

While the scones are baking, you can make your glazes. For the white glaze, combine the powdered sugar and milk in a small bowl. For the spiced glaze, mix the powdered sugar, spices, and milk in another bowl.

Once the scones have cooled slightly, drizzle with the white glaze first, then add the spiced glaze for a beautiful finish.