Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven is heating, lightly grease a baking sheet to prevent the scones from sticking during baking.

In a large bowl, combine the all-purpose flour, packed brown sugar, granulated sugar, baking powder, ground cinnamon, ground ginger, baking soda, and salt. Mix these dry ingredients together until well blended. Next, add the unsalted butter. Cut the butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse oatmeal. I find chilling the butter beforehand makes this step even easier and results in a flakier scone.

To the dry and butter mixture from Step 2, add the pumpkin puree, roughly chopped fresh cranberries, sour cream, 3 tablespoons of milk, and vanilla extract. Gently mix everything together with a fork until the dough just comes together, being careful not to overmix. Turn the dough out onto a lightly floured surface. Pat and shape it into a rectangle about 1 inch thick. Cut the dough into 10 triangles or squares and arrange them on the prepared baking sheet.

Place the shaped scone dough onto the greased baking sheet. Bake in the preheated oven until the scones are golden brown, about 15 to 20 minutes. Remove them from the oven and let them cool on the baking sheet for 10 minutes. This resting time helps the scones set up for a perfect texture.

While the scones are baking, combine the confectioners' sugar and 1 tablespoon of milk in a small bowl. Stir until you get a smooth, thick glaze. If you prefer a thinner glaze, add an extra splash of milk. I usually taste and adjust for the perfect consistency.

Once the scones have cooled for about 10 minutes after baking, drizzle the glaze from Step 5 generously over the top of each one. Serve the scones warm for the best experience.