4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup sugar
1/2 pound plus 6 tablespoons cold unsalted butter (2 3/4 sticks ), cut in 1/4" cubes
2 large eggs
3/4 cup cold buttermilk
1 cup canned or fresh pumpkin puree
1 teaspoon vanilla extract
1 cup fresh cranberries, coarsely chopped
1/2 cup walnuts, coarsely chopped
1/2 cup golden raisins
Preheat oven to 400 degrees and position the oven rack on the middle rack. Line a baking sheet with parchment paper.
Dump the dry ingredients into the bowl of a food processor fitted with a metal blade, and pulse to mix. Add the butter to the bowl all at once, and pulse until there are no chucks of butter left and mixture looks like moist crumbs. Be careful not to overwork the flour and butter. Remove the blade from the food processor and dump the crumbs into a big bowl.
In another small bowl, whisk the eggs to break up the yolks. Whisk in the buttermilk, pumpkin puree, and vanilla. Use the whisk to stir in the cranberries, walnuts, and raisins.
Pour the wet ingredients on top of the flour mixture. Stir with a wooden spoon until the mixture just comes together, then stop. You don't want to work the dough a moment longer than necessary.
Use a 1/2-cup measuring cup or your hand to scoop the batter out and plop it onto the baking sheet, leaving 2 inches between scones.
Place the baking sheet on the center rack in the oven, and bake the scones for 20 - 25 minutes, until a toothpick inserted into the center of one comes out clean.
Remove the baking sheet from the oven, and place it on a wire rack to let scones cool for a few minutes. Lift the baking sheet off the rack, and use a metal spatula to transfer the scones to the rack, or directly to the dish on which you're serving the scones. Serve fresh out of the oven or at room temperature.