How to Make It
Preheat oven to 450°F. Whisk together flour, brown sugar, baking powder, salt, and spices in a large bowl. Add butter; use a pastry blender or 2 knives to cut butter into flour mixture until crumbly and mixture resembles small peas. Freeze 5 minutes.
Whisk together pumpkin puree and 2/3 cup of the heavy cream in a 1 cup glass measuring cup. Add pumpkin mixture to flour mixture, stirring just until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a baking sheet lined with parchment paper. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.
Bake in preheated oven until golden, 13 to 15 minutes. Transfer scones to a wire rack, and cool 5 minutes.
Prepare the Vanilla Glaze: Whisk together powdered sugar, 3 tablespoons of cream, and vanilla until smooth. Add up to 1 tablespoon cream, 1 teaspoon at a time, if needed, to reach desired consistency.
Prepare the Pumpkin Spice Drizzle: Whisk together powdered sugar, pumpkin puree, cream, cinnamon, ginger, nutmeg, and cloves until smooth.
Spread a thin layer of Vanilla Glaze on each scone, and drizzle with Pumpkin Spice Drizzle. Serve warm or room temperature.