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 Breads and Muffins Breakfasts European Mother's DayEast meets west. Ginger gives these scones an unexpected but delightful flavor. They're sweet, but with a little spice. Ready In: 40 minutes Level: Easy Prep: 20 minutes Cook: 20 minutes Yields: 12 Servings Print RecipeIngredients2 c all-purpose flour4 Tbsp butter1/4 c packed brown sugar1 Tbsp baking powder1 Tbsp minced fresh ginger1/4 tsp salt1 c fresh blueberries1 cStonyfield Organic 0% 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.