Move oven rack to the lower-middle part of the oven. Preheat oven to 400° F.
In food processor bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Add the pieces of butter and pulse about 10 to 12 times. The mixture should resemble coarse cornmeal.
In a small bowl, whisk together the pumpkin puree, egg, and vanilla extract until smooth.
Pour the flour mixture into the large mixing bowl and add the raisins. Stir in the pumpkin mixture until large dough clumps form. Press it all together with a spatula, making sure you don't have any loose bits of flour.
Flour your hands well. Place the dough on a lightly floured surface and pat into an 8-inch circle about ¾-inch thick. Brush milk on the top and sprinkle with cinnamon and sugar mix.
Cut into 8 triangles and place them on the prepared baking sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool on the baking sheet for 5 minutes and serve warm or at room temperature.
Make AheadFor a quick breakfast, make them the night before and wrap in a tea towel when cool, then warm in the oven in the morning.