Pumpkin Scones with Cinnamon Butter

• Vegetarian

• Produce

  • 1/2 cup Cranberries, fresh or frozen
  • 1 tsp Ginger, ground
  • 1/2 cup Pumpkin, canned pure

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tsp Maple syrup, pure

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 1/4 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 cup Granulated sugar
  • 3/4 tsp Kosher salt
  • 1/2 tsp Nutmeg
  • 2 tbsp Sugar, raw

• Dairy

  • 1 cup Butter, unsalted
  • 1/4 cup Buttermilk

Found on bonappetit.com

Ingredients

• 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