Preheat oven to 400 degrees. Gather all your ingredients and have them close at hand for use. Chop the English walnuts.
In a medium bowl, mix together the flour, sugar, baking powder, salt, ground cinnamon, ginger, nutmeg, cloves, and baking soda.
Using a blending fork or your fingers, cut in butter until mixture is crumbly.
Add pumpkin puree, half and half, large egg, and chopped English walnuts. Stir into flour mixture and work together until completely mixed.
Pat out onto a floured surface. Cut into eight pieces and place each in lightly greased scone pan. Press to form into the pan. Bake in preheated oven for 15-20 minutes until golden brown. Allow to cool for 5 minutes and remove from pan to cool on a wire rack.
To Prepare the Icing:
In a small bowl, combine the powdered sugar, softened cream cheese, whole milk, and vanilla extract. Whisk together until smooth and creamy. While scones are still warm, drizzle cream cheese icing over tops. Makes 8 scones.
*Unless otherwise indicated, all butter used on this recipe site is salted.