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Preheat the oven to 450F. Lightly oil a baking sheet.
To a large bowl, add the flours, cornmeal, baking powder, and salt. Whisk or stir well to distribute the baking powder and salt throughout the mixture. Add the dried cranberries and stir again.
In a medium bowl, combine the pumpkin, soy milk, oil and maple syrup. Add the pumpkin mixture to the flour mixture, stirring just to combine. Do not over-mix, or the scones will be tough. Drop the batter by 1/4 c. onto the prepared baking sheet, 1 inch apart.
Bake for 12 to 15 minutes, until lightly browned on top. Serve hot.
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