Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. Ensure your butter is ice-cold; dice into small 1/2-inch cubes and pop into the freezer for 10 minutes before using.

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add the chilled butter cubes and cut into the dry ingredients using a pastry cutter (or two forks) until the mixture resembles coarse pea-sized crumbs.

In a separate medium bowl, whisk the pumpkin puree, cold heavy cream, egg, and vanilla extract until smooth. Pour the wet mixture into the dry flour mixture. Gently fold with a rubber spatula just until a shaggy, moist dough begins to form. Do not overmix!

Turn the dough out onto a lightly floured marble board or countertop. Gently pat and press the dough together into an 8-inch round disc about 1-inch thick. Using a sharp bench scraper or chef's knife, slice the disc into 8 equal triangular wedges (like a pizza).

Transfer the 8 wedges onto the prepared baking sheet, leaving about 2 inches of space between them. Brush tops lightly with 1 tablespoon of heavy cream. Bake for 14 to 16 minutes until tops are golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely before glazing.

Whisk the base spiced vanilla glaze ingredients together until silky. Spoon generously over the cooled scones and let set for 5 minutes. Whisk the maple drizzle ingredients and zigzag cross-hatch lines over the base glaze. Allow glaze to firm up for 10 minutes, then enjoy!