In a small bowl or cup, prepare your flax egg and set aside.
In a large bowl, combine almond flour, arrowroot starch, baking powder, cinnamon, ginger, cloves, and salt. Whisk to thoroughly combine.
Add the flax egg, pumpkin, maple syrup, and vanilla extract to the dry ingredients. Use a rubber spatula to stir until most of the dough has come together and is moistened. There should only be a small amount of dry crumbs and pieces left, if any.
Use your hands to gently form dough into an imperfect disc. If dough is sticky, sprinkle with additional almond flour and shape. Place back in the bowl. Transfer bowl to refrigerator and chill for 30 minutes.
While the dough chills, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
When the dough is chilled, place a piece of parchment paper on top of a cutting board. Transfer dough from bowl to cutting board. Sprinkle more almond flour, if needed.
Form dough into a smooth and even disc about 6 1/2 to 7 inches in diameter. Use a sharp knife and slice into eight triangles.
Transfer triangles to prepared baking sheet, arranging them in two even rows. Brush tops of scones with almond milk.
Bake for 16-19 minutes. Tops of scones should be golden brown and scones baked through. Check at the 16 minute mark to see if edges are getting too brown, tent with foil if necessary.
Allow pumpkin scones to cool on pan. If using glaze, stir together glaze ingredients in a small bowl and pumpkin glaze in a separate small bowl. Add additional powder to thicken, if needed. Once mostly cool, spread glaze on tops. Drizzle pumpkin glaze over glaze layer. Allow to set before serving.
Scones are best the day the are made. Store in an airtight container for up to 2 to 3 days.