East meets west. Ginger gives these scones an unexpected but delightful flavor. They’re sweet, but with a little spice. Blueberry Ginger Scones Go to recipes By Stonyfield Vegetarian American Breads and MuffinsEast meets west. Ginger gives these scones an unexpected but delightful flavor. They're sweet, but with a little spice. Ready In: 40 mins Level: Easy Prep: 20 mins Cook: 20 mins Yields: 12 Servings Print RecipeIngredients2 c all-purpose flour4 T butter1/4 c packed brown sugar1 T baking powder1 T minced fresh ginger1/4 t salt1 c fresh blueberries1 c Stonyfield Organic Low Fat Blueberry Yogurt1 eggdirectionsStep 1Preheat oven to 375°.Step 2In a medium-size bowl, add flour, cut butter into flour and then add sugar, baking powder, ginger and salt. Fold in blueberries.Step 3In a separate bowl, beat together yogurt and egg. Slowly add yogurt mixture to flour mixture.Step 4Knead dough until it comes together, being careful to not over handle.Step 5Place 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 6Place wedges on a baking sheet and bake for 20 minutes.