Blueberry Pumpkin Scones

Kristin | September 27, 2016

I've got some great news... remember last week's blackberry pumpkin spice cake? Well, it was just the beginning of our pumpkin spice obsession. This fall, we're whipping up all kinds of pumpkin-berry combinations and creating delicious flavors using this classic fall favorite.

As for these Blueberry Pumpkin Scones, pay attention to the recipe below because once you try them, you'll be making them all season long! They're THAT GOOD. Not only are they drizzled with a sweet blueberry glaze, but the texture is oh so tender and flaky. Plus, pumpkin and berries are always a winning combination!

Let us know what pumpkin-berry combo you'd like us to make in the comment section below!



Blueberry Pumpkin 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

Blueberry Glaze

1 cup powdered sugar

2 tbs milk

1/3 cup crushed blueberries


Blueberry Pumpkin 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.

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.





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