Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, brown sugar, baking powder, salt, and ground ginger.

Cut in cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.

Stir in canned pumpkin, beaten egg, dried cranberries, and 1/4 cup low-fat milk until just moistened.

Lightly flour a work surface.

Turn the dough out onto the floured surface and knead lightly a few times to bring it together.

Divide the dough in half.

Pat each half into a 6-inch round.

Cut each round into 6 wedges.

Transfer the wedges to the prepared baking sheet.

Brush the tops of the scones with the remaining 1 tablespoon of low-fat milk.

Sprinkle the tops with raw sugar (turbinado).

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Transfer the scones to a wire rack and let cool for 5 minutes before serving warm.

To store and serve later: let scones cool completely on rack and then place in ziplock bags and freeze for up to 3 months.

To reheat: place one scone on a microwaveable plate, cover with wax paper and microwave on high for 30 seconds or until heated through.