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

Cut in cold, cubed butter into the dry mixture until it resembles coarse crumbs.

In a separate bowl, whisk together pumpkin puree, buttermilk, and egg until smooth. Pour into the well of dry ingredients and mix gently.

On a floured surface, pat the sticky dough into a rectangle about 1-inch thick and fold it like a letter, repeat two more times.

Shape the dough into rounds or wedges and place on a parchment-lined baking sheet.

Freeze the shaped scones for about 15 minutes while preheating your oven to 400°F (200°C).

Brush tops with an egg wash and bake for 15-18 minutes until golden brown.

Mix together powdered sugar, pumpkin puree, a splash of milk, and cinnamon in a bowl until smooth to make the glaze.

Drizzle the glaze over warm scones and serve with coffee or tea.