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 Muffins East 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 Recipe 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 directions Step 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.