Cranberry Pumpkin Scones

Begin by heating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Next, lightly coat a baking sheet with butter or cooking spray to prevent sticking.

In a large mixing bowl, whisk together 2 cups of flour, 1/2 cup brown sugar, 1/2 cup white sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined. Use a pastry blender or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

In a separate bowl, whisk together 1/2 cup canned pumpkin puree, 1/4 cup dried cranberries, 1/4 cup sour cream, 3 tablespoons milk, and 1 teaspoon vanilla extract. Add this mixture to the flour mixture and gently fold until just combined.

Turn the dough out onto a lightly floured surface and roll it out into a rectangle. Use a pastry cutter or knife to cut the dough into 10 equal triangles or squares. Place these on the prepared baking sheet.

Bake the scones in the preheated oven for 15 to 20 minutes, or until they are golden brown.

While the scones are baking, whisk together 1 cup powdered sugar and 2 tablespoons milk in a small bowl until smooth. Set the glaze aside.

Remove the scones from the oven and let them cool for 10 minutes before drizzling the glaze over the top. Serve warm.