White Bean Pumpkin Apple Scones

White Bean Pumpkin Apple Scones

Our scones featuring Cerebelly's White Bean Pumpkin Apple veggie purée are the perfect fall treat, and just the right shape for little ones to grab and nibble on. The distinct sweetness of apple, the mellow flavor of white bean, and autumn’s hero, pumpkin, come to life with delightful cinnamon and ginger highlights.

These goodies are delicious AND nutritious. White beans provide niacin, protein, and iron—key nutrients for a growing brain and body. Vitamin C from apple helps kiddos absorb the iron from the white beans. And the bright orange hue of pumpkin means beta-carotene (that’s vitamin A, folks!) which supports visual development.

P.S. You may need to make more than one batch at a time! #sharingiscaring


White Bean Pumpkin Apple Scones Recipe

Lo Martin
Servings

12-14

Category

Dessert

Cerebelly White Bean Pumpkin Apple Purée adds moisture and subtle sweetness to these tender, warmly spiced scones, with a little extra reserved for the glaze!
White Bean Pumpkin Apple Scones

Ingredients

  • 2¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ⅓ cup coconut sugar
  • 1¼ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small dice or shredded with a cheese grater
  • ½ cup diced Granny Smith apple
  • ½ cup heavy cream
  • 1 pouch chilled Cerebelly White Bean Pumpkin Apple purée, (save 2 tablespoons for glaze)
  • 2 tablespoons Cerebelly White Bean Pumpkin Apple Purée
  • ½ cup confectioner’s sugar
  • ½ teaspoon ground ginger

Directions

  1. Sift the flour, baking powder, coconut sugar, spices and salt together in a large bowl. Add the cut butter and use your hands to mix everything together until it resembles crumbs or coarse sand. Add the apple pieces.
  2. In a measuring cup, mix the cream with the chilled Cerebelly puree and pour into the bowl using a rubber spatula. Stir until a dough begins to form. On a lightly floured tray, roll out the dough to approximately ¾” thick and put it in the refrigerator or freezer for at least 30 minutes.
  3. Preheat the oven to 400F.
  4. Once the dough is cold, cut the scones into your desired shape. For a classic triangle shape, cut the dough into 3″ squares and then cut each square in half, yielding two triangles.
  5. Arrange the scones with ample space on a baking sheet lined with parchment paper, and bake them for 16 to 18 minutes or until they’re golden brown. Let the scones cool completely before applying glaze.
  6. Whisk 2 tablespoons of the Cerebelly purée with the confectioner’s sugar and ginger until smooth. If the glaze is too thick, add water a quarter-teaspoon at a time. Drizzle the glaze over the scones using a fork or a piping bag.

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