Low FODMAP Pumpkin Cranberry Scones with Cinnamon Butter - FODMAP Everyday

Ingredients

• 4 tablespoons (57 g) unsalted butter, (softened)
• 2 teaspoons maple syrup
• 1 scant teaspoon cinnamon
• Pinch salt
• 1/4 cup (60 ml) cold lactose-free whole milk
• 1 teaspoon lemon juice
• 2 cups (290 g) gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour, plus extra)
• 1/2 cup (99 g) sugar
• 2 teaspoons baking powder, (use gluten-free if following a gluten-free diet)
• ½ teaspoon cinnamon
• 1/2 teaspoon ground ginger
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon baking soda
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 12 tablespoons chilled unsalted butter, cut into pieces
• ½ cup (118 g) canned pure pumpkin purée, (such as Libby’s)
• 1 large cold egg
• ½ cup (53 g) fresh cranberries, (roughly chopped)
• Large coarse sugar, (optional)