Recipe courtesy of Stonyfield Farm
East meets west. Ginger gives these scones an unexpected but delightful flavor. They're sweet, but with a little spice.
makes: 12 servings
2 cups all-purpose flour
4 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon baking powder
1 tablespoon minced fresh ginger
1/4 tsp salt
1 cup fresh blueberries
1 cup Stonyfield Organic Low Fat Blueberry Yogurt
Preheat oven to 375°F. In a medium-size bowl, add flour, cut butter into flour and then add sugar, baking powder, ginger and salt. Fold in blueberries. In a separate bowl, beat together yogurt and egg. Slowly add yogurt mixture to flour mixture. Knead dough until it comes together, being careful to not over handle. Place dough on a floured surface and divide dough in half. Shape each half into a circle 6" in diameter and 1 1/2" thick. Cut each circle into 6 wedges. Place wedges on a cookie sheet and bake for 20 minutes.