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Blueberry Pumpkin Scones



For the scones:

  • 2 cups flour

  • 1/3 cup brown sugar

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • 1/2 tsp nutmeg

  • 1/4 tsp cloves

  • 1/4 tsp ginger

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup unsalted butter

  • 1/3 cup buttermilk

  • 1/2 cup 100% pure pumpkin

  • 1 cup California Giant blueberries

For the blueberry glaze:

  • 1 cup powdered sugar

  • 2 tbs milk

  • 1/3 cup crushed blueberries


For the scones:

  • Preheat the oven to 400 degrees.

  • Combine all dry ingredients. Add in the butter until it is in pea-sized pieces.

  • Mix in buttermilk, vanilla, and pumpkin.

  • Fold the blueberries into the dough, but try not to break them.

  • On a floured surface, knead the dough for 1 1/2 minutes until firm and moist. Roll the dough into a long rectangle and cut in half width wise, so the dough is in two squares. Cut each square twice from corner to corner to make 8 triangular scones.

  • Place the scones on a baking sheet with parchment paper and bake for about 20-22 minutes, or until golden brown.

For the blueberry glaze:

  • Juice the blueberries or push them through a strainer to separate the blueberry juice from the skin. Try to remove as much skin as you can - the more skin, the thicker the glaze will be.

  • Combine the blueberry juice with the powdered sugar and milk. Wait until the scones are completely cooled before drizzling the glaze on top.

prep time
total time
CALORIESper serving
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20 minutes
40 minutes
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