Preheat oven to 375 degrees.

In a small bowl mix vanilla sugar and cinnamon and set aside.

In a medium bowl mix all dry ingredients.

Using a pastry blender cut the cold cubed butter into the dry ingredients. Until all large and medium clumps are gone.

Add coconut milk and pumpkin puree and mix together with spatula.

Mix in dried cranberries and white chocolate chips. You may need to finish combining ingredients with hands, gently squeezing everything together. Be sure not to over mix.

Transfer to a lightly floured surface and knead 6 times. you do not want the heat of your hands to melt the butter.

Form into a 1" thick circle and slice into 8 triangles.

Place on a parchment lined baking sheet with a 1/2" to 1" space between each triangle. and sprinkle vanilla sugar and cinnamon mixture generously over the top of scones.

Bake for 25-30 minutes. Until edges are lightly browned.

Let cool completely and enjoy.