Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, brown sugar, baking powder, soda, salt, cinnamon, ginger, cloves, and nutmeg. Using a pastry cutter or two knives, cut the cold butter into the flour mixer until it looks like coarse crumbs.

In a separate bowl, whisk together the pumpkin puree, molasses, cream, vanilla and egg. Stir pumpkin mixture into the flour mixture just until a soft dough starts to come together. It's okay if there is still some visible flour - you don't want to overmix. Transfer the dough onto a lightly floured surface and knead three or four times, just until it all comes together.

Pat the dough into a 10-inch by 7-inch rectangle, then use a sharp knife or pizza cutter, cut the rectangle in half lengthwise, then make 4 even cuts crosswise, creating 8 rectangles. Next, cut each rectangle in half on the diagonal, creating 16 triangles (see image in blog post).

Transfer the scones to the prepared baking sheet, then bake for 10 to 15 minutes or until a toothpick inserted into the middle of a scone comes out clean. Do not overbake. Transfer to a wire rack to cool completely.

To make the simple sugar glaze, combine the powdered sugar and 2 tablespoons of cream in a medium bowl and stir to combine. If the glaze is too thick, add a little more cream at a time. If it is too thin, add more powdered sugar, one tablespoon at a time, until the glaze reaches a consistency where it slowly drizzles back into the bowl when you pick up a spoonful of it.

Dip each cooled scone directly into the simple sugar glaze, then place glazed side up back onto the cooling rack.

Make the pumpkin spice glaze by combining the powdered sugar, pumpkin puree, cinnamon, ginger, cloves, nutmeg and 2 tablespoons of cream in another bowl. Check the consistency and adjust using the same method as the simple sugar glaze.

Spoon the pumpkin spice glaze into a Ziploc bag, seal, then snip off the tip of one corner to create a simple piping bag. Drizzle onto each scone in a zigzag pattern, then allow to set a bit before serving.