Pre-heat your oven to 200C Fan/220C/425F/Gas mark 7, and line a baking tray with non stick baking paper
Put the self raising flour, caster sugar, salt, cinnamon, nutmeg, ginger and cloves into a large bowl and mix together
Add the butter and rub together with your hands until it resembles breadcrumbs
In a separate bowl whisk together the egg, milk, and pumpkin puree
Combine the pumpkin mixture with the flour until a dough forms, try to not to over mix it, once it's come together that's good enough
Pat the dough out into a circle shape about 2cm thick on a floured surface
Cut the circle into 6 triangles - or use a round cutter if you prefer and re-roll until all of the dough is used
Put the scones on the lined baking tray and bake for 15 minutes
Cool the scones fully on a cooling rack
Make the base glaze by mixing the ingredients together until smooth with no lumps, use a spoon to gently spread it over the top of each scone
Make the spiced glaze by mixing the ingredients together until smooth with no lumps, put it a piping bag and drizzle it over each scone. If you don't want to use a piping bag you can drizzle it over with a spoon
Make yourself a tea or coffee and enjoy a delicious scone! They will keep for 2 days in an airtight container in a cool place. They can be frozen without the glazes for up to 3 months