1. In a small skillet, cook the pumpkin over medium-low heat until reduced by half (about 10 minutes), stirring frequently with a spatula. Set aside to cool.
2. In a large mixing bowl, mix together flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves.
3. In a medium bowl, whisk together cooked pumpkin (2 Tablespoons after cooking in step 1), heavy cream, brown sugar and vanilla. Whisk until smooth. Add pumpkin mixture to dry ingredients. Stir gently until a dough forms. Turn dough out onto a lightly floured surface. (If sticky, dust with a little extra flour.) Form dough into a circle about 6 inches in diameter. Cut into 8 wedges. Brush tops with heavy cream and sprinkle with raw sugar and cinnamon.
4. Line air fryer basket with foil or parchment (leaving space around the sides for air to circulate). Cook at 350 F (176 C) for 10-12 minutes. Cool for 10 minutes on a drying rack. While scones are cooling, in a small bowl mix together powdered sugar and milk until smooth. (Add additional powdered sugar if too thin, or milk if too thick.) Drizzle icing over cooled scones and enjoy!

*If you don’t have an air fryer, you can bake these in the oven. Place wedges on a parchment-lined baking sheet and bake at 415 F for 16-18 minutes.