In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.

Add the cold, cubed unsalted butter to the dry mixture and work the butter into the flour until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the canned pumpkin puree, buttermilk, and the large egg until smooth. Pour this wet mixture into the bowl with the dry ingredients and stir gently until just combined.

Turn the dough out onto a floured surface, pat it into a rectangle about 1-inch thick, and fold the dough over itself like a letter two or three times.

Cut the dough into desired shapes and place the shaped scones on a parchment-lined baking sheet.

Let the scones chill in the freezer for at least 15 minutes. Preheat your oven to 400°F (200°C).

Remove the scones from the freezer, brush each with an egg wash, and bake for 15 to 18 minutes until golden brown.

While the scones are baking, mix together the powdered sugar, pumpkin puree, milk, and cinnamon in a bowl for the glaze.

Once the scones are baked and slightly cooled, drizzle the glaze over them and serve.