Pumpkin Blueberry Scones

By August 31, 2019Blog

Pumpkin Blueberry Scones

Recipe makes 8 delicious scones 


2 cups flour
1/3 cup brown sugar
2 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter cold.
3/4 cup pumpkin puree (pumpkin pie filling will do too!)
2 tbsp milk
1 tbsp vanilla extract
1 1/2 cups blueberries (fresh or frozen)
1 cup icing sugar


1. Preheat oven to 375* and line baking sheet with parchment.
2. In a bowl combine dry ingredients (except icing sugar) and cut the butter into the mixture until
it resembles small peas.
3. Add pumpkin puree, milk, vanilla and 1 cup of blueberries. Mix until a soft dough forms.
4. Knead dough on a floured surface and use your hands to form into a circle about 1” in
5. Use a large knife to cut 8 wedges and transfer each wedge onto baking sheet.
6. Bake for 15-18 mins until lightly golden on top.

For the glaze:

1. Blend 1/2 cup of blueberries and strain to reserve only the liquid. Mix into icing sugar and drizzle
over scones once cooled.

Special Thanks to

Sharalee Prang Photography
The Cake Mama 

Bernadette Maguire

Author Bernadette Maguire

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