Ingredients

The following ingredients have 4 Servings
  • 2 cups whole-wheat pastry flour
  • 1 cup rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup finely diced crystallized ginger (about 4 pieces)
  • 2/3 cup plain Greek Yogurt (whole milk or 2%)
  • 1/3 cup milk (regular or non-dairy)
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons butter, chilled, cut into half-inch cubes
  • 1/2 cup fresh strawberries, roughly chopped if large
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries, roughly chopped if large
  • Turbinado sugar for topping, optional

Instruction

  • Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  • In a large bowl, mix together flour, oats, baking powder, salt, cinnamon, ground ginger, and crystallized ginger. Set aside.
  • In a small bowl whisk together yogurt, milk, sugar, egg, and vanilla extract. Set aside.
  • Working quickly, use a pastry cutter, two butter knives, or a food processor to cut butter into flour mixture until crumbly with pea-sized pieces.
  • Slowly pour yogurt mixture into flour mixture, gently folding until just combined, being careful not to over stir. Fold in berries.
  • Using a muffin scoop, large ice cream scoop, or quarter-cup measure, drop scones onto prepared baking sheet, about 2 inches apart. Sprinkle with turbinado sugar. Bake until bottoms are golden brown and edges are crispy, about 22-25 minutes.
  • Let cool on baking sheet 1-2 minutes before transferring to cooling rack. Let cool to room temperature.