In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt, nutmeg, cloves, ginger, and baking soda.
Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.
In another bowl, whisk together the eggs, butternut squash puree, and 1/2 cup of milk. Stir in the dry ingredients until just moistened.
Turn the dough onto a floured surface. Knead the dough 10 times. Then, divide the dough in half and pat each half into an 8-inch circle. Cut each circle into 8 wedges.
Place the wedges one inch apart on two upgrades baking sheets. Brush with the remaining milk*.
Baked at 400 degrees F for 12-15 minutes or until golden brown. Allow the scones to cool on a wire rack.
While the scones are cooling, prepare the glaze by whisking together the confectioners' sugar, milk, and cinnamon. Add as much milk as needed to create a smooth glaze that can be drizzled on the scones.
*For a little variety, I sprinkled half of my scones with coarse sugar. I left the other ones bare and drizzled them with a cinnamon glaze after baking.