Preheat oven to 425.
In a food processor, pulse together the flour, baking soda, baking powder, salt, cloves, cinnamon, nutmeg, ginger, brown sugar, and granulated sugar. You can also mix this by hand if you don't have a food processor, or pulse it all in your Ninja blender like I do!
Then, add in the cold, diced unsalted butter and pulse again until mixed together.
Pour mixture into a large mixing bowl and create a well in the center of it.
In another mixing bowl, mix together the chilled pumpkin, honey, buttermilk, egg, and vanilla extract
Pour the wet ingredients into the dry ingredients. Stir using a wooden spoon to incorporate.
Then, knead mixture on a well floured surface a few times until it all comes together.
Pat dough into a 8-inch round.
Using a well floured knife, cut round into 8 equal pieces.
Place scones on a baking sheet lined with parchment paper.
Brush tops with the 1 tbsp of half and half.
Place in preheated oven for 15 minutes.
Let scones cool to room temperature after baking and before applying the glaze.