Preheat the oven to 425°F/220°C/Gas 7. Spray a cookie sheet with nonstick baking spray and line with parchment paper.

Place the flour, sugar, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger into a medium bowl and whisk to combine. Set it aside.

Use a box grate to grate the frozen butter (it will look like shredded cheese).

Add the grated butter to the flour mixture, and use your fingers to crumble the butter and flour together to form pea-sized crumbs. Set it aside.

Place the pumpkin purée, cream, and egg into a bowl and beat until mixed.

Slowly add the wet ingredients to the dry ingredients, mixing them together to form and dough with your hands.

Sprinkle some flour onto your work surface and pat the dough into an 8-inch/20cm circle.

Cut the dough in half vertically, horizontally, and then in half diagonally each way to make 8 wedges.

Brush the top of each scone with a thin coat of milk and sprinkle the top of each scone with a light dusting of sugar.

Use a large offset spatula to move each scone to the prepared baking sheet.

Bake in the preheated oven for 15 minutes or until the bottom of the scones are slightly browned.

Remove the cooked scones from the oven and transfer them to a wire rack to cool completely before adding the glaze.

To make the glaze, use an electric handheld or standing mixer to beat the powdered sugar, cream, cinnamon, and a pinch of the other spices. If the glaze is too thick add a teaspoon or two of cream or milk, and mix well. If the glaze is too thin, add a little extra powdered sugar and mix well.

Spoon the glaze into a squeeze bottle or piping bag or plastic food bag (with the tip/corner snipped off).

Drizzle the glaze over the cooked and cooled scones. Enjoy!