• Preheat oven to 400˚F (200°C).
• In a large bowl combine flour, baking powder, salt, sugar, ground cinnamon, and ground allspice.
• Cut in butter with a pastry blender or two knives until mixture resembles coarse breadcrumbs.
  
• Mix in dried cranberries.
  
• Add pumpkin puree, 1/3 cup (80ml) milk, and egg to flour mixture. Blend with a spatula until a sticky dough forms.
  
• Turn onto a lightly floured surface and roll into ¾ inch thickness.
• Cut with a 3-inch diameter round cutter.
  
• Arrange scones on a baking sheet 1 inch apart. Brush top with half-and-half (or milk).
  
• Bake in preheated oven for 18 to 20 minutes until tops are lightly golden. Remove and cool on a wire rack.
  

Make the Glaze

• Stir melted butter, powdered sugar, orange extract, and water in a small bowl until combined.
  
• Drizzle glaze over warm scones.