Start by preheating the oven to 400F then line a baking sheet with parchment paper or a silicone mat and set aside.
In a medium bowl, mix the pumpkin puree, milk, egg, and vanilla extract then set aside. Plac back in the fridge preferably to keep cold.
In a separate bowl, combine the flour, brown sugar, granulated sugar, ground cinnamon, ground cloves, ground ginger, ground nutmeg, baking soda, and salt. Stir everything together to combined then add in the cold cubed butter.
Using a pastry cutter or your hands, work the butter into the dry ingredients. It should resemble coarse crumbs.
Make a well in the center of the dry ingredients and pour in the wet pumpkin mixture. Stir using a rubber spatula until a soft dough appears. Don't overmix the dough, you will still be able to see some flour in there.
On a lightly floured surface, pour the soft pumpkin scone dough, then gently pick up half of the dough from one side and fold it over the other half. Continue doing this folding process 2-3 more times or until the flour has mostly disappeared, the easiest to do this is with a pastry scraper. Make sure to try and shape your dough into a rectangle as your fold.
Once the flour mixture is gone, shape the scone dough into an 8x5 inch slab that's about 1 inch in thickness. Slice 6 squares, transfer to the prepared baking sheet and bake for 17-18 minutes. Let the scones cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.