In a large bowl, sift or whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Using the large holes on a box grater, grate the butter into the flour mixture. Toss to coat the butter in flour, working the butter into the mixture. The little pieces of butter should be coated in flour and should resemble the size of small peas.
In a large measuring cup or small bowl, whisk together egg, brown sugar, cream, and pumpkin.
Add the pumpkin mixture to the flour mixture. Use a wooden spoon to mix everything together just until combined (do not over-mix). Gradually add a little bit more cream, as needed, to bring the dough together. It should be a little bit dry and crumbly, but should just hold together. If you add too much cream and the dough gets wet and sticky, sprinkle in some extra flour.
Turn the dough out onto a floured surface. Knead it lightly and quickly just a few times, and then shape it into a ball. Press down on the dough with your palms and flatten it into a circle that’s about 1-inch thick. Using a pizza cutter or a knife coated in flour, cut the circle into 8 wedges.
Transfer the wedges to the prepared baking sheet, leaving about 1 inch between each scone.
Cover loosely with plastic wrap and chill in the refrigerator or freezer for about 15 minutes while you preheat the oven to 400°F.
Remove the cover, brush the tops of the scones with a little bit of cream, and sprinkle with coarse sugar.
Bake for 20-25 minutes, until the tops are lightly browned and the insides are fully baked. Transfer to a wire rack to cool slightly while you make the glaze.