Pumpkin and Blueberry Scones with White Chocolate Drizzle

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


    For the Scones:

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup coconut sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice mix
  • 6 tablespoons 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 tablespoons of melted white chocolate


      • 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 berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!