Preheat the oven to 375 degrees F. In a bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, and nutmeg. Stir in grated butter.
In another bowl, whisk together cream, egg, and pumpkin. Mix in the flour mixture just until a dough forms.
Pat into a 6-inch round on a parchment-lined baking sheet. Brush with dairy-free milk. Using a knife or bench scrape, cut dough into 8 wedges. Pull the wedges 2 inches apart.
Bake for about 20 minutes, rotating halfway through. Let cool completely on the baking sheet on a wire rack.
After the scones have cooled, make the glaze. In a small bowl, stir together the melted butter, confectioners' sugar, and maple syrup. Add more maple syrup if the glaze is too thick.
Drizzle the glaze on the cooled scones and allow the glaze to set for 30 minutes before serving.