Cut Butter into Dry Ingredients: In a large bowl, whisk together the flour, dark brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and sea salt. Add the cold cubed butter. Using a pastry blender or your fingers, cut the butter into the flour until crumbly with small pea-sized pieces of butter remaining (these butter pockets create flaky scone layers).

Mix Wet Ingredients: In a separate bowl, whisk together chilled pumpkin puree, 3 tablespoons heavy cream, egg, and vanilla extract until completely smooth.

Form the Dough: Pour the pumpkin mixture into the flour bowl. Use a fork or rubber spatula to gently fold until a shaggy, soft dough begins to form. Do not overmix.

Shape & Slice: Turn dough out onto a lightly floured surface. Gently knead 3 to 4 times just until the dough comes together. Pat into an 8-inch round circle approximately 1 inch thick. Using a large sharp knife or bench scraper, cut the circle into 8 even triangular wedges.

Bake to Golden Perfection: Transfer the wedges onto a parchment-lined baking sheet, spacing them 1.5 inches apart. Brush the tops lightly with 1 tablespoon of heavy cream. Bake at 400°F (200°C) for 14-16 minutes until edges are golden and tops feel firm to the touch. Transfer to a wire rack to cool completely before glazing.

Apply the Double Glaze: First, whisk together the base vanilla glaze ingredients until smooth and spread an opaque white coating over each scone with a spoon. Let set for 10 minutes. Next, whisk together the spiced pumpkin drizzle ingredients until pourable. Drizzle in delicate zigzag ribbons over the white glaze. Allow glazes to set for 15 minutes, then serve with hot coffee!