Preheat oven to 425ºLine a baking sheet with parchment paper.
In a bowl combine flour, brown sugar, baking powder, cinnamon, salt and cloves.
Cut in butter with a pastry blender (I just use a fork) until mixture is crumbly.
Add pumpkin and milk to flour mixture. Mix just until dough forms.
Knead dough gently on floured surface 10 to 12 times. Pat dough into one 8-inch circle; cut into fourths. Cut each quarter into thirds, to make 12 wedges.
Place wedges 2 inches apart on un-greased baking sheet.
Bake for 14-16 minutes, or until they're lightly golden.
Remove scones to a cooling rack; cool slightly.
Drizzle with vanilla glaze & sprinkled with a bit of pumpkin pie spice.