Butternut Sage Scones

INGREDIENTS

• Scant ¼ teaspoon ground ginger
• 6 tablespoons granulated sugar, plus more for sprinkling on top of scones
• 8 small sage leaves
• 1/2 cup butternut squash puree (see below for directions)
• Cinnamon drizzle, optional
• 1/2 teaspoon ground cinnamon
• 2 cups (about 9 oz. or 255 grams) all-purpose unbleached flour (I use King Arthur)
• 1 large egg
• 1 tablespoon baking powder
• 2 teaspoons finely chopped fresh sage (optional)
• 6 tablespoons cold unsalted butter, cut into small cubes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground nutmeg
• Scant ¼ teaspoon ground cloves
• 1/3 cup heavy cream, plus more for brushing on top of scones