In a large bowl, whisk together ¼ cup brown sugar, granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and flour. Using your fingers or a pastry cutter, cut in the butter until it forms small pea-sized lumps.
In a medium bowl, mix together egg, pumpkin, and buttermilk. Pour into bowl with flour and stir until dough starts to form. Add a bit more flour if dough is too wet.
Transfer dough to a lightly floured surface and shape into a 1½ inch thick disk. Cut into 8 wedges or shape into 8 circles. Transfer scones to a parchment lined baking sheet and freeze for 25-30 minutes, or overnight.
Preheat oven to 400. Brush scones with additional buttermilk and sprinkle with 2 tablespoons brown sugar. If scones were in the freezer for 30 minutes, bake for 25-30 minutes until golden grown. If frozen overnight, bake for 30-35 minutes.