Cranberry Pumpkin Scones

Preheat oven to 400ºF.

In a large bowl, mix together flour, baking powder, salt, sugar, and dried cranberries.

In another bowl, mix together heavy cream, pumpkin puree, crème fraiche, cinnamon, nutmeg, and ground cloves.

Mix wet mixture into the dry mixture until the dough just starts to come together. It will be sticky. Turn it out onto a floured surface and knead briefly, just enough to bring the dough completely together. Pat it into an 8-inch circle. Divide the dough into 8 wedges.

In a tiny bowl, mix together the cinnamon-sugar glaze: cinnamon, brown sugar, and white sugar.

Brush a baking sheet with some of the melted butter.

Move the wedges on the baking sheet. Brush first with butter and then vanilla. Then sprinkle with cinnamon-sugar mixture.

Bake for about 18-20 minutes.