Pumpkin-Cranberry Scones with Whipped Maple Butter

Deselect All

Scones:

2 cups all-purpose flour, plus more for dusting

1/3 cup lightly packed light brown muscovado sugar

1 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/4 teaspoon fine sea salt

1/2 cup cold unsalted butter, cut into pieces

1/2 cup very cold buttermilk

1/2 cup canned pure pumpkin 

1 teaspoon pure vanilla extract

1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well

Scant 1/4 cup candied ginger, finely diced

1/4 cup heavy cream

Whipped Maple Butter:

1 cup heavy cream

1/4 cup pure maple syrup

Pinch sea salt