Blueberry Ginger Scones
East meets west. Ginger gives these scones an unexpected but delightful flavor. They're sweet, but with a little spice.
Yields: 12 Servings
Recipe Tools
Print Recipe
Email Recipe
Save to Recipe Box
Tags
Cook's Tools
Ingredients
| 2 | c | all-purpose flour |
| 4 | tbsp | butter |
| 1⁄4 | c | packed brown sugar |
| 1 | tbsp | baking powder |
| 1 | tbsp | minced fresh ginger |
| 1⁄4 | tsp | salt |
| 1 | c | fresh blueberries |
| 1 | c | Stonyfield Organic Low Fat Blueberry Yogurt |
| 1 | egg |
Directions
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.
Nutrition Information
|
160
CALORIES
|
4.5g
TOTAL FAT
|
4g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
160
40
|
||
| % Daily Value* | ||
| 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% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
Log in to Rate or Review this Recipe
