Preheat oven to 425°F. Line a baking sheet with parchment paper, set aside.
In a large bowl whisk the flour, brown sugar, cinnamon, baking powder, salt, nutmeg, cloves, and ginger. Cut in the butter using a pastry blender. Work it until the butter is no larger than the size of peas. It will resemble a crumble. Set aside.
In a medium sized bowl add the pumpkin, milk, egg, and vanilla. Whisk until smooth.
Using a spatula, fold the wet ingredients into the dry ingredients. Turn out the mixture onto a clean work surface and knead until everything is evenly combined. The dough will be fairly sticky.
Pat the dough into an 8 inch circle. Cut into 8 equal triangles.
Place scones on the prepared baking sheet. Bake for 15-17 minutes, or until lightly golden brown. Remove from oven and allow to cool for 20 minutes before glazing.
Make the glazes by combining them in 2 separate bowls. Whisk to combine the ingredients.
Use a pastry brush to brush the white glaze overtop each scone. Let set for 10 minutes before adding the spiced glaze.
Using a spoon, drizzle the spiced glaze overtop the regular glaze. Let set. Serve.