Blueberry Pumpkin Scones

Ingredients:

• 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

Instructions:

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” inch thickness.
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.

Glaze Instructions:

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