White Bean Pumpkin Apple Scones
In the Kitchen
White Bean Pumpkin Apple Scones
Recipe yields 12 to 14 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 puree (save 2 tablespoons for glaze)
For the glaze
- 2 tablespoons Cerebelly White Bean Pumpkin Apple Puree
- ½ cup confectioner’s sugar
- ½ teaspoon ground ginger
Our white bean pumpkin apple scones 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
Steps
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.
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.
Preheat the oven to 400F
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.
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.
Making the glaze
Whisk 2 tablespoons of the Cerebelly puree 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.
