Pumpkin Scones with Cinnamon Butter

By garciamoss

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 teaspoon pure maple syrup
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 2 cups all-purpose flour, plus more for surface
• 3/4 cup (1 1/2 sticks) chilled unsalted butter
• 1/2 cup chopped fresh (or frozen, thawed) cranberries
• 1 large egg
• 1/2 cup canned pure pumpkin
• 1/4 cup buttermilk, plus more for brushing
• 2 tablespoons raw sugar

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Mix butter, maple syrup, cinnamon, and salt in a small bowl.

DO AHEAD: Cinnamon butter can be made 4 days ahead. Cover and chill.

Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.

Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.

Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.