Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, and cloves until well combined.
Step 3: Add the grated frozen butter to the dry ingredients. Use a pastry cutter or your hands to incorporate the butter until the mixture looks like coarse crumbs with some pea-sized pieces.
Step 4: In a small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and stir with a fork until a shaggy dough forms. Do not overmix.
Step 6: Turn the dough onto a floured surface, gently knead 2-3 times to bring it together, and pat into an 8-inch disk.
Step 7: Cut the disk into 8 wedges and place them on the prepared baking sheet, leaving space between each.
Step 8: Bake for 18-22 minutes, or until the edges are golden brown. Let the scones cool on a wire rack.
Step 9: Whisk together powdered sugar, maple syrup, and cream to create the glaze. Drizzle over the cooled scones and let set before serving.