• Preheat the oven to 375 °F. Line two ½ sheet pans with parchment paper or a silicone baking mat.

Make the Ginger Sugar:

• Combine 2 oz demerara sugar and 2 teaspoons ground ginger in a small bowl, whisk to combine

Make the Scones

• Whisk together 2 large eggs, 14 oz buttermilk and 2 ½ oz molasses, set aside.
• In a large mixing bowl whisk together 25 oz all purpose flour, 2 tablespoons baking powder, 1 tablespoons ground ginger, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon salt and 2 ½ oz granulated sugar.
• Toss in 6 oz unsalted butter chunks and work them in until they are no larger than a pea.
• Add buttermilk mixture all at once and mix until mostly combined. Some loose flour will remain at the bottom of the bowl. DON'T OVER MIX.
• Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed-about 10-12 kneads
• Use your hands to pat the dough until it is a ¾" thick disc. Use a 2½"-3" biscuit cutter to cut scones. Cut straight down, don't twist or turn the cutter.
• Re-roll the scraps and continue cutting until all the dough is used.
• Arrange the scones on a parchment lined baking sheet, leaving at least 1/2" space between. Brush the tops of the scones with buttermilk and sprinkle with ginger sugar.
• Bake on the middle rack of the oven, flipping the tray after 10 minutes (see note). The scones are ready when they are golden brown, feel light and sound hollow when the bottom is tapped, about 15 minutes.

Cranberry-Maple butter

• Combine 4 oz unsalted butter, ¼ cup dried cranberries, 1 teaspoon orange zest and 1 tablespoon real maple syrup in the bowl of a small food processor
• Process in 30 second increments, scraping the bowl between. Process util the cranberries are chopped into small bits.