Pumpkin Scones

• Pumpkin Scones With Cinnamon Butter
• There is no holiday houseguest in the world who wouldn't want these for brunch.
• Ingredients
• SERVINGS: 8
• Cinnamon Butter
• 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
• 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
• 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 (11/2 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

1. Cinnamon Butter
2. Mix butter, maple syrup, cinnamon, and salt in a small bowl.
3. Do Ahead: Cinnamon butter can be made 4 days ahead. Cover and chill.
4. Scones
5. 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.
6. Transfer dough to a lightly floured surface and pat into a 11/2"-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25-30 minutes.
7. Preheat oven to 400u0b0. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25-30 minutes. Serve with cinnamon butter.

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Taken from www.epicurious.com/recipes/member/views/pumpkin-scones-53036641 (may not work)