½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon ground 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 chilled unsalted butter
½ dried cranberries
1 large egg
½ cup canned pumpkin
¼ cup buttermilk, plus more for brushing
2 tablespoons raw sugar
Mix sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups of flour in a food processor. Add the butter cut into small pieces and process until the butter resembles small peas. Transfer dough to a mixing bowl and add cranberries, egg, pumpkin and buttermilk. Mix until the dough comes together. Transfer dough to a lightly floured surface and pat or roll into a 1 ½” thick disk. Cut into 8 wedges and transfer to a parchment lined baking sheet. Freeze at least 30 minutes. Scones can also be kept frozen up to 3 months. After the have frozen firm, transfer to a Ziplock bag and return to the freezer until you need them.
Preheat oven to 400. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25-30 minutes.
Optional icing can be made with 1 cup of powdered sugar and enough orange juice or milk to make icing. Drizzle over cooled scones.
Enjoy
**Recipe inspired by Beauty & Essex, NYC