Butternut Sage Scones

By Food52
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2 cups (about 9 oz. or 255 grams) all-purpose unbleached flour (I use King Arthur)

6 tablespoons granulated sugar, plus more for sprinkling on top of scones

1 tablespoon baking powder

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 teaspoon fresh ground nutmeg

Scant ¼ teaspoon ground cloves

Scant ¼ teaspoon ground ginger

2 teaspoons finely chopped fresh sage (optional)

6 tablespoons cold unsalted butter, cut into small cubes

1/2 cup butternut squash puree (see below for directions)

1/3 cup heavy cream, plus more for brushing on top of scones

1 large egg

8 small sage leaves

Cinnamon drizzle, optional

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