In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Cut in the cold butter into the dry mixture until it resembles coarse crumbs.

In another bowl, combine pumpkin puree, buttermilk, and one large egg until smooth.

Pour the pumpkin mixture into the dry mixture and gently stir until it starts to come together.

Transfer the dough onto a floured surface and laminate it by folding and kneading it gently.

Flatten the dough into a round shape and cut it into 8 wedges; freeze for 10 minutes.

Preheat the oven to 400°F (200°C) while the scones chill.

Whisk the reserved egg with water and brush over the tops of the chilled scones.

Bake in the preheated oven for 15-18 minutes until golden brown.

Prepare the glaze by whisking together powdered sugar, milk, and pumpkin puree.

Drizzle the glaze over the warm scones once cooled slightly.