Preheat oven to 400F. Line a baking sheet with parchment paper.
Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until blended.
Add in olive oil and mix with your hands until it looks like crumbly cornmeal.
In a separate bowl, pumpkin puree, molasses and egg until blended. Stir in the flour mixture until combined well.
Transfer the dough onto a flour dusted counter. Knead it a few times until it holds well. Pat the dough into a rectangle or circle using a rolling pin. Cut into triangles in desired size. I made 8 big scones from these. (2 of them are eaten by my son, so they are not in the picture).
Transfer them on the baking sheet and bake for 12-15 minutes or until a toothpick inserted comes out clean.
Cool them on a wire rack.
To make the simple sugar glaze, just whisk powdered sugar with the heavy cream until smooth. If you think it’s too thick, add a little more heavy cream.
Using a spoon, pour the sugar glaze on top of each scone and let them rest on the wirerack.
For the spiced glaze, combine powdered sugar, spices and pumpkin puree. Pour in the heavy cream and mix well until smooth. It should be as thick as a cake batter so that you can drizzle a zigzag pattern on each scone.
Now using a spoon make a zigzag with the spiced glaze on each scone. Wait until the glaze set and then serve.