2 c all-purpose flour
1/2 c brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
4 T unsalted butter, cold and cubed
3/4 c pumpkin puree
4 T milk
1/2 c dried cranberries, coarsely chopped
1/2 c walnuts, copped
1/4 c turbinado sugar
Cream Cheese Frosting:
4 oz pkg cream cheese
4 T unsalted butter, softened
1 c powdered sugar
1 tsp vanilla
1-2 T milk, add one at a time
Preheat oven to 425º. Line a baking sheet with parchment paper and set aside.
Mix flour, sugar, baking powder, baking soda, salt and pumpkin spice blend together in a large bowl. Cut in the cold cubes of butter with a pastry blender.
Mix pumpkin puree, milk, cranberries, and walnuts together. Add to dry ingredients and fold dough until all ingredients are evenly blended.
Divide the dough in half. Take each half and shape into a circle, about 1/2 inch thick. Keep a bowl of cold water near, too wet your fingers as the dough will be sticky. Cut circles with a floured knife into 6-8 wedges and repeat with other half.
Sprinkle the tops of the scones with turbinado sugar.
Bake 12-15 minutes or until toothpick comes out clean and edges turn golden brown. Transfer to a wire rack to cool completely before frosting.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth., Add milk to thin frosting to desires consistency. Use a spoon to drizzle frosting over the tops of cooled scones