Preheat oven to 425 degrees. In a food processor, pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar until well blended.

Add butter and pulse several times to cut butter into the mixture. Pour mixture into a large mixing bowl and create a well in the center.

In a bowl, whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey. Pour mixture into the well in the flour/butter mixture.

Stir mixture with a wooden spoon to incorporate, then knead several times to bring mixture together. Dust a work surface with flour then invert dough onto the surface.

Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges.

Transfer scones to a Silpat or parchment paper-lined baking sheet. Brush tops with 1 Tbsp half and half then bake in the preheated oven for 13 - 15 minutes until golden brown and a toothpick inserted in the center comes out clean.

Transfer scones to a wire rack and cool for 10 minutes before spreading with glaze.

In a mixing bowl, whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency. Spoon and spread over scones to evenly coat tops.

For the pumpkin glaze: In a mixing bowl, whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and half and half. Transfer mixture to a small Ziploc bag, seal, cut a small tip from the corner, and drizzle over tops of scones. Allow icing to set.