Pumpkin and Blueberry Scones with White Chocolate Drizzle

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Serves6

Enjoy the tastes of the season with these Pumpkin and Blueberry Scones made with fresh California Giant blueberries.

INGREDIENTS

    For the Scones:

  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • ½ cup coconut sugar
  • 1 tsp cinnamon
  • 1 Tbsp pumpkin pie spice mix
  • 6 Tbsp cold butter, cut into small cubes
  • ¾ cup pumpkin puree
  • ¼ cup any nut/oat milk
  • ½ cup California Giant blueberries
  • Pinch of salt
  • For the Topping:

  • About 6 Tbsp of melted white chocolate

DIRECTIONS

      • Preheat the oven to 400F.
      • Add all the dry ingredients into a mixing bowl and combine. Then add in the cubed butter. Using your hands, mix the butter into the dry ingredients. It will turn crumbly, but that is what we want.
      • Add in the milk and pumpkin puree. Mix until the batter combines - careful to not over-stir. Gently fold the berries into the batter.
      • On a parchment paper-lined baking sheet, form a large circle with the batter - one that’s about an inch high.
      • Cut the dough into 6 triangular slices. Slightly separate the slices and pop into the oven to cook for about 15-20 minutes or until the top is crispy and the center is cooked through.
      • Once the scones have cooked and cooled down, drizzle with the melted white chocolate. Wait until the chocolate hardens and then enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!