Preheat oven 400.
Dry ingredients: Mix: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, white granulated sugar.
Add diced butter to the dry ingredient mix, and use either a food processor or your hands to mix ingredients. Combine until its the consistency of kinetic sand or moldable playdough.
Create a larger well in the center of your mix (this is for later in the instructions).
In a different bowl whisk your wet ingredients: the chilled pumpkin puree, milk, egg, vanilla extract, honey (or maple syrup).
Pour your wet ingredients into the well of the dry ingredients and stir with a spatula or wooden spoon.
Flour your counter and carefully knead and roll dough into an 8 inch circle.
Cut dough into 8 slices (dust knife).
Add scones to baking pan and sprinkle half and half on the tops.
Bake for 15 mins (give or take) or as needed.
Mix ingredients until it thickens, add to the tops and let set for a few minutes
Combine all pumpkin glaze ingredients into a bowl and then use a ziplock bag to drizzle tops,