Prep & Whisk Dry Ingredients: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves.

Cut in the Cold Butter: Add the cold cubed (or grated) butter into the dry mixture. Use a pastry blender or clean fingertips to work the butter into the flour until coarse, pea-sized crumbs form with visible butter flakes. Place the bowl in the freezer for 5 minutes.

Combine Wet & Dry: In a separate medium bowl, whisk together the pumpkin purée, cold heavy cream, egg, and vanilla extract until smooth. Pour the wet mixture into the cold flour-butter mixture. Gently fold with a fork or rubber spatula just until a soft, shaggy dough forms. Do not overwork.

Shape, Slice & Bake: Turn the dough out onto a lightly floured surface. Gently press into a round 8-inch disc about 1 inch thick. Using a floured bench knife or chef's knife, cleanly slice the circle into 8 equal triangular wedges. Transfer wedges 2 inches apart onto the prepared baking sheet. Brush tops lightly with 1 tablespoon heavy cream. Bake for 14 to 16 minutes until golden brown around the edges and firm to the touch. Transfer to a wire rack to cool completely.

Apply the Double Glaze: Whisk the vanilla base glaze ingredients in a shallow bowl until smooth; dip the top of each cooled scone into the glaze and set on the rack for 10 minutes to crust over. Whisk the spiced pumpkin drizzle glaze ingredients in a small bowl until pourable, then use a fork or piping bag to drizzle decorative stripes over each scone. Let set for 15 minutes before serving!