- 1/4 cup (one half stick) unsalted butter, room temperature
- 1 teaspoon pure Maple syrup
- 3/4teaspoon 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
- 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 1/4 cup buttermilk.
- Transfer dough to a lightly floured surface and pat into a 1 1/2 inch thick disk.
- Cut into eight wedges; transfer to a parchment lined baking sheet. Freeze until firm, 25 to 30 minutes.
- Preheat oven to 400°F.
- Brush scones with buttermilk and sprinkle with raw sugar.
- Bake until Golden Brown, 25 to 30 minutes.
- Serve with cinnamon butter.