Pumpkin Scones with Cinnamon Butter

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Ingredients

Cinnamon Butter

Cinnamon Butter

Cinnamon butter

  • 1/4 cup (one half stick) unsalted butter, room temperature
  • 1 teaspoon pure Maple syrup
  • 3/4teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt

Scones

  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon

    Pumpkin Scones

    Pumpkin Scones

  • 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

Directions

Cinnamon butter

  1. Mix butter, Maple syrup, cinnamon, and salt in a small bowl.
  2. Do ahead: cinnamon butter can be made 4 days ahead. Cover and chill.

Scones

  1. Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl.
  2. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries.
  3. Mix in egg, pumpkin, and 1/4 cup buttermilk.
  4. Transfer dough to a lightly floured surface and pat into a 1 1/2 inch thick disk.
  5. Cut into eight wedges; transfer to a parchment lined baking sheet. Freeze until firm, 25 to 30 minutes.
  6. Preheat oven to 400°F.
  7. Brush scones with buttermilk and sprinkle with raw sugar.
  8. Bake until Golden Brown, 25 to 30 minutes.
  9. Serve with cinnamon butter.
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