Position rack in upper third of the oven. Preheat oven to 400°F/200°C. Line a rimmed half-sheet baking pan with parchment; set aside.

For the Cinnamon Butter: If using, simply stir all the ingredients together in a small bowl. Can be made ahead and refrigerated up to 3 days, covered with plastic wrap. PS: It looks decorative packed into a small crock or ramekin.

For the Scones: Combine milk and lemon juice in a mixing bowl and allow to sit for 5 minutes to thicken.

Meanwhile, place flour, sugar, baking powder, cinnamon, ginger, nutmeg, baking soda, cloves and salt in a mixing bowl and whisk to combine. Using a hand-held pastry blender, two butter knives or your fingertips work in the butter until the mixture resembles a very coarse, crumbly meal. Larger pockets of butter are to be encouraged here and there.

Whisk the thickened milk together with the pumpkin and egg. Pour over the dry mixture and fold over a few times with a large silicone spatula. Add cranberries and mix just until everything is combined. Scrape out onto prepared pan and use very lightly floured hands to pat dough into a round about 1-inch (2.5 cm) thick. Use a sharp knife to cut into 8 wedges. (Dip knife in flour if it is sticking, wiping clean between cuts). Separate wedges so that they are evenly spaced on pan. The scones can be left plain or sprinkle some with the optional coarse sugar.

Bake for about 15 to 25 minutes or until lightly colored top and bottom. Cool pan on rack for 5 minutes. Warm scones are ready to serve with optional Cinnamon Butter.