Preheat oven to 400°.

Spray wells of 2 (8-well) cast-iron wedge pans with nonstick cooking spray. Set aside.

In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add cranberries, stirring to blend. Set aside.

In a medium bowl, combine pumpkin, buttermilk, 1 egg, and vanilla extract, stirring to blend. Add pumpkin mixture to flour mixture, stirring until combined. (If mixture seems dry, add more buttermilk, 1 tablespoon at a time, until uniformly moist.)

Divide dough evenly among wells of prepared pans. Using wet fingers, evenly pat dough into wells. Set aside.

In a small bowl, combine remaining egg and milk, whisking to blend. Brush lightly onto each scone. Sprinkle evenly with turbinado sugar.

Bake until scones are golden brown and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes.

Serve warm, or let cool on a wire rack to serve later.