PORTIONS: SERVES: 8
8 years ago
¼ cup (½ stick) unsalted butter, room temperature
1 teaspoon pure maple syrup
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cloves
¼ teaspoon baking soda
2 cups all-purpose flour, plus more for surface
¾ cup (1½ sticks) chilled unsalted butter
½ cup chopped fresh (or frozen, thawed) cranberries
1 large egg
½ cup canned pure pumpkin
¼ cup buttermilk, plus more for brushing
2 tablespoons raw sugar
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.