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1
Preheat an oven to 425 degrees F (220 degrees C).
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2
Whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl.
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3
Cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller.
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4
Whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
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5
Divide dough into two sections on a lightly floured surface.
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6
Gather each into a ball and knead about 10-12 times.
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7
Flatten balls to 1/2-inch thickness on a non-stick baking sheet.
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8
Leave about 2 inches between the rounds.
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9
Cut rounds into sixths with a butter knife, but do not separate the wedges.
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10
Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes.
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11
Set aside to cool.
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12
While the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl.
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13
Add more milk to thin the frosting as needed.
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14
Pour the frosting into a sealable plastic bag.
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15
Snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion.
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16
The icing will harden as it cools.
