Blueberry Ginger Scones

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East meets west. Ginger gives these scones an unexpected but delightful flavor. They're sweet, but with a little spice.

160
Calories
4.5g
Fat
4g
Protein
12
Servings

Ingredients

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
Nutrition Information: 
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%

Preparation:

Step 1

Preheat oven to 375°.

Step 2

In a medium-size bowl, add flour, cut butter into flour and then add sugar, baking powder, ginger and salt. Fold in blueberries.

Step 3

In a separate bowl, beat together yogurt and egg. Slowly add yogurt mixture to flour mixture.

Step 4

Knead dough until it comes together, being careful to not over handle.

Step 5

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.

Step 6

Place wedges on a baking sheet and bake for 20 minutes.

Ingredients

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
Nutrition Information: 
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%

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