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Blueberry Pumpkin Scones

pumpscones1300x600.png

Ingredients:

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

Directions:

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
PREP TIME
total time
TOTAL TIME
serves
SERVES
calories
CALORIESper serving
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pumpscones600x600.png
20 minutes
40 minutes
8-10
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