In a small bowl, soak the cranberries in boiling water and set aside
Preheat an oven to 400ºF
In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice . Cut in the butter with pastry cutter until mixture looks like coarse crumbs (this can also be done with a few pulses in the food processor). Add the soaked cranberries.
In small bowl, beat egg. Add pumpkin puree and milk. Make a well in the mixture in the larger bowl and pour all at once into the middle. Mix with a fork until moistened.
Knead very briefly to bring it all together. Divide into two pieces and shape each piece into a round, flattening the top down to about 3/4 inch. Cut each round into 6 scones and place on a ungreased cookie sheet.
Bake for about 12 minutes. Remove from pan and cool on rack for 5 minutes. Serve warm with whipped maple butter if desired.
