Pre heat oven to 375° line baking sheet with wax paper

In one bowl whisk together flour, sugar, baking powder, cinnamon, baking soda, pumpkin spice and salt. Cut the butter into the mixture until coarse.

In another bowl whisk together buttermilk, 1/4 cup heavy cream, pumpkin and vanilla until smooth.

Add the wet mixture to the dry mixture along with the cranberries. Mix until just combined; do not over mix or scones will come out tough.

Transfer to a lightly floured surface, sprinkle of flour and need to gently 4 or 5 times. Pat the dough into a circle that is about one inche thick. Cut the circle in half then cut the halves into 4 pie shaped (triangle) wedges. Place on baking sheet and brush the tops with heavy cream.

Bake about 15 minutes or until a toothpick inserted in comes out clean.