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.