In a large mixing bowl, combine flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and brown sugar. Whisk to combine, then set aside.

In a small bowl, whisk together pumpkin puree, vanilla, egg, and cream. Set aside.

Using a pastry blender, fork, or your fingers, work the frozen, grated butter into the flour mixture until no large pieces remain. Because the butter is grated, this shouldn't take long. You will still see small pieces of butter about the size of a small pea - this is ok.

Make a well in the middle of your flour mixture, then pour the wet ingredients into the well. Use a sturdy rubber spatula to gently work the wet ingredients into the flour.

When it is mostly combined, dump the mixture out onto a lightly floured surface. Pat the dough together, taking care not to knead it, just press it together. Pat the dough out into an 8" circle, then use a sharp knife to cut the dough into 8 equal-sized wedges. Gently place the scones on a parchment-lined baking sheet.

Lightly brush the tops of the scones with cream. (It should just coat the tops of the scones - you do not want cream running down the sides and pooling around the bottoms of the scones.) Place baking sheet in the refrigerator.

Preheat oven to 400°F // 200°C // Gas mark 6.

Remove scones from refrigerator and place into preheated oven. Bake for 16 -20 minutes. (Mine took 18 minutes.) Remove from oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

While scones are cooling, make the glaze. Combine powdered sugar, cinnamon and maple syrup in a small bowl and stir until thoroughly combined.

When scones are completely cooled, place cooling rack inside of a baking sheet and drizzle with glaze. Let them sit on the cooling rack until the glaze is set.