Line a sheet pan with parchment paper. Cut the cold butter into 1/4" cubes and place in the freezer while prepping the other ingredients.
Sift the whole wheat white flour, all purpose flour, corn starch, brown sugar, ginger, cloves, nutmeg, cinnamon, baking powder, baking soda, and salt into a large mixing bowl.
Add the cold butter to the sifted ingredients. Use a pastry cutter or your hands to cut in the butter into the pastry. (You can use your fingers here, but I like to keep the butter as cold as possible). The butter should be about pea sized, evenly coated, and distributed in the flour. Stir in the candied ginger.
In a spouted bowl, mix the cream, pumpkin puree and vanilla bean paste and pour into the flour mixture. Gently stir the mixture until the flour is just moistened. The dough will be shaggy and seem dry.
Dump the contents out of the bowl onto a flour dusted work surface and start folding the dough over and onto itself 10-12 times (this helps build layers), while eventually pressing the dough together forming a circle. The dough will seem dry at first, but as it is folded it will begin to hydrate. Use a bench scraper to help you gather the bits of dough and to fold the dough over onto itself. Work gently, but quickly as the dough needs to stay cold and overworking the dough can cause the scones to flatten while baking. If the dough becomes sticky pop it in the fridge for 15 minutes to chill. Roll the dough out to 3/4" thick circle and cut into 8 wedges. Place scones on the parchment lined sheet pan, cover and place in the fridge for 20 minutes. MAKE AHEAD: At this point, the scones can be held in the fridge overnight for a quick bake in the morning or be frozen for longer storage**. Just make sure they are wrapped tightly. Preheat oven to 425F while the scones are resting in the fridge.
Before baking, whip the egg and water. Use a pastry brush to brush the egg mixture over the scones. Sprinkle the optional raw sugar evenly over the top of each scone (it's for the crunch!).
Bake for 18-20 minutes or until golden. For a dryer scone, turn the oven off, leave the scones in the oven, and prop the oven door open for about 10 minutes.
Remove from oven and carefully transfer scones to a cooling rack. While cooling, sift the powdered sugar. Add the maple syrup and vanilla bean paste to the powdered sugar and mix throughly with a fork. The scone should be warm, but cool enough to handle now. Use a small whisk or fork to drizzle the glaze over the scones. Best served fresh and warm.
Store in a covered container for up to two days.