Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, brown sugar, ground cinnamon, grated nutmeg, ground cloves, and a pinch of salt.

Cut the cold butter into small cubes and incorporate it into your dry mixture until it resembles coarse crumbs.

In a separate bowl, combine the milk, vanilla extract, and pumpkin puree, whisking until smooth.

Gradually add the wet mixture to the dry ingredients, stirring gently to combine.

Turn the dough onto the prepared parchment and shape it into a circle about 1 inch thick, then cut into 8 triangles.

Bake for 13-15 minutes or until lightly golden on top, then cool on the sheet.

Combine confectioners' sugar with milk in a bowl until smooth for the glaze.

Drizzle the glaze over completely cooled scones and let it set for a few minutes before serving.