Grate the butter with a box grater and place in the freezer to firm up.

Puree pumpkin, sour cream, milk, vanilla and maple syrup until smooth and refrigerate.

Preheat the oven to 425 F and line a baking tray with parchment paper.

In a separate bowl, mix the dry ingredients. Chill until you are ready to shape the scones. Take half frozen butter out of the freezer and toss with the flour using your hands. Take chilled pumpkin puree and fold under using a rubber spatula. 

Stir just until the dough comes together, then transfer to your countertop. Fold the dough a couple of times to make it come together a bit more.

With a rolling pin, or your hands, roll or pat the dough into an improvised rectangle. Using a bench scraper, fold the right third of the dough over the centre, then fold the left third over so you end up with a roll. 

Fold the top third down over the centre, then fold the bottom third up so the whole thing is reduced to an (awkward) square. Press the square down and roll it out again and top with half of your cranberries. Press them into the dough, then repeat the folding process once more, pressing more cranberries into each new layer you create until none are left. 

After the 2nd fold, pat the dough into a disk and cut into 6 or 8 wedges using a very sharp knife. Do this in clean decided cuts without moving the knife. If you use a cookie cutter, don´t twist it around!

Place the baking tray in the freezer for 5  to 10 minutes while your oven comes up to temperature. 

Brush the tops of your pumpkin scones with whisked egg yolk. 

Bake the scones for 14 minutes, if you have 8 scones, and more like 18 minutes for 6 scones. Let them cool down to room temperature before glazing.

For the cream cheese icing, whisk together butter, cream cheese, a pinch of salt and the cinnamon. Sprinkle in the icing sugar and continue to whisk until smooth. Chill, if needed, then fill into a piping bag and decorate the pumpkin scones with the icing.