In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
Cut the butter into the flour mixture with a pastry blender, until the mixture resembles coarse crumbs.
In another bowl, whisk together butternut squash puree, egg and milk. Stir in the dry ingredients until just moistened.
Preheat oven to 400°F.
Turn the dough onto a floured surface and knead the dough.
Pat the dough into an 8-inch circle and cut into 8 wedges.
Place the wedges on a parchment lined baking sheet, 1-inch apart. Brush with 1 tablespoon milk and sprinkle with coarse sugar.
Bake for 12-15 minutes until golden brown. Remove from oven and allow the scones to cool on a wire rack.
While the scones are cooling, prepare the glaze by whisking together the powdered sugar, milk, and cinnamon.
Once the scones are cooled, drizzle the glaze on the scones and sprinkle a few pumpkin seeds.
