Savory Pumpkin Blueberry Scones

These Pumpkin Blueberry Scones are a cozy, fall-meets-summer treat. They’ve got warm spices, rich pumpkin, and juicy bursts of blueberry baked into every bite. The dough comes together by hand—no mixer needed—and bakes up golden and tender. Perfect for lazy mornings, brunch spreads, or an afternoon coffee break.

Ingredients

• 2½ cups flour
• ⅓ cup sugar
• 1 tablespoon baking powder
• ⅓ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon ground ginger
• ½ cup cold butter, diced
• ¾ cup real pumpkin puree (not pumpkin pie filling)
• 2 eggs
• ½ cup frozen blueberries
• 1 tablespoon heavy cream

Instructions

1. Prep the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
2. Cut in the butter: Add the diced butter to the bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until no clumps larger than a pea remain.
3. Mix the wet ingredients: In a separate bowl, stir together the pumpkin and eggs until smooth.
4. Form the dough: Add the pumpkin mixture to the dry ingredients. Stir gently with a wooden spoon until almost combined. Add the blueberries and stir just until the dough comes together.
5. Shape the scones: Turn the dough out onto a lightly floured surface. Gently knead a few times to incorporate any loose bits and distribute the blueberries. Form into a thick disk about 8 inches wide.
6. Slice & chill: Place the disk onto a parchment-lined baking sheet. Use a sharp knife to cut into 8 wedges. Brush the tops with heavy cream. Freeze the tray for 10 minutes.
7. Bake: Preheat the oven to 425°F. Bake the scones for 25 minutes or until golden brown and cooked through. Remove from the oven and cool slightly before serving.

Storage

• Room Temp: Store in an airtight container for up to 2 days.
• Fridge: Keep for up to 5 days. Reheat briefly in the oven or toaster oven.
• Freezer: Freeze baked scones for up to 2 months. Thaw at room temp and reheat before serving.

Savory Pumpkin Blueberry Scones

No mixer needed for these crazy delicious scones that have a seasonal savory twist!

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Author: Kita

Ingredients

• ▢ 2-1/2 cups flour
• ▢ 1/3 cup sugar
• ▢ 3/4 cup real pumpkin
• ▢ 2 eggs
• ▢ 1/2 cup frozen blueberries
• ▢ 1 tablespoon heavy cream
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/2 teaspoon nutmeg
• ▢ 1/4 teaspoon cloves
• ▢ 1/4 teaspoon ginger
• ▢ 1/3 teaspoon baking soda
• ▢ 1/2 cup butter

Instructions

• In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger and baking soda.
• Dice butter into small cubes and add to the flour mixture, incorporating it with your fingers, or a pastry blender, until no clumps larger than a pea remain; set aside.
• In a medium bowl, stir together the pumpkin and 2 eggs until smooth.
• Add pumpkin into the flour mixture with a wooden spoon.
• Add in the blueberries and mix until just combined.
• Turn the dough out onto a lightly floured surface and knead, until it holds. Pat dough into a circle; scatter with blueberries.
• Fold over dough and turn a few times to knead in blueberries.
• Arrange the dough into a disk on a parchment lined baking sheet and slice it into wedges. Brush the scones with the cream.
• Place the scones in the freezer for 10 minutes.
• Meanwhile, preheat the oven to 425°F. Bake the scones for 25 minutes, until golden.
• Remove from oven and allow to cool before cutting.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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The original Pumpkin Blueberry Scone recipe was posted on Blueberry Council’s page.