Preheat the oven to 350°
In a medium size mixing bowl combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves and mix until combined.
Cutting the butter in with a pastry cutter or two knives until the size of peas.
In a separate bowl, combine the pumpkin puree, cream, egg, and vanilla and mix until the ingredients are combined.
Pour the pumpkin mixture into the flour mixture and stir well until combined. It will still be quite crumbly.
Transfer the dough to a floured piece of parchment paper and shape into a circle about 2 inches thick.
Slice it into 8 triangles.
Transfer the parchment paper with the dough triangles onto a baking sheet and bake on the middle rack of the oven for 12 to 15 minutes, until the scones are golden brown
Cool on a wire rack. Serve with butter or jam.