Adjust oven rack to middle position and heat oven to 425 degrees.

Combine baking mix, brown sugar, baking powder, salt, ginger, cinnamon, nutmeg and cloves in a large mixing bowl. Whisk briefly to combine. Using a pastry knife, fork, food processor or the tips of your fingers, quickly cut the butter into the dry mix until it resembles coarse meal, with a few slightly larger butter lumps. Place in fridge or freezer while prepping the rest of the scones so that the butter remains cold.

In a separate bowl combine pumpkin, heavy cream and vanilla. Mix thoroughly.

Add liquid to the dry ingredients. With a rubber spatula or fork mix until dough begins to form, about 30 seconds.

Transfer dough to a starched work surface and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the dough into a 1inch thick six inch square. Cut the square into 9 equal 2 x 2 squares. Cut each of those on a diagonal so that you have 18 little triangles. Place scones on a parchment lined cookie sheet (freeze what you are not eating today).

Reduce heat to 400 degrees. Bake the scones for about 12 minutes. If the scone was frozen, bake an extra 3 to 5 minutes. Cool on wire rack.

For the Glaze: combine the powdered sugar, rice milk and salt. When the scone is completely cooled, brush the top lightly with the glaze (I use a pastry brush, but a spoon will work fine). Let the glaze harden. Add the spices to the remaining glaze as well as the extra powdered sugar so it is thicker than the initial glaze. Drizzle the spiced glaze on top. Let it harden.