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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 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

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!

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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!