East meets west. Ginger gives these scones an unexpected but delightful flavor. They’re sweet, but with a little spice.
- 2 c all-purpose flour
- 4 T butter
- 1/4 c packed brown sugar
- 1 T baking powder
- 1 T minced fresh ginger
- 1/4 t salt
- 1 c fresh blueberries
- 1 c Stonyfield Organic Low Fat Blueberry Yogurt
- 1 egg
Calories: 160, Calories from Fat: 40, Total Fat: 4.5g, Saturated Fat: 2.5g, Cholesterol: 25mg, Sodium: 70mg, Total Carbohydrate: 25g, Dietary Fiber: 1g, Sugars: 8g, Protein: 4g, Vitamin A: 2%, Vitamin C: 2%, Calcium: 10%, Iron: 6%
Preheat oven to 375°.
In a medium-size bowl, add flour, cut butter into flour and then add sugar, baking powder, ginger and salt. Fold in blueberries.
In a separate bowl, beat together yogurt and egg. Slowly add yogurt mixture to flour mixture.
Knead dough until it comes together, being careful to not over handle.
Place dough on a floured surface and divide dough in half. Shape each half into a circle 6 inches in diameter and 1-1/2 inches thick. Cut each circle into 6 wedges.
Place wedges on a baking sheet and bake for 20 minutes.