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Blueberry Ginger Scones

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

Ready in: Level: Easy
Prep: Cook: Yields: 12 Servings


  • 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%


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.