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Blueberry and Ginger Scones
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| Hands-On Time 20 minutes Total Time 50 minutes Makes 12 Ingredients 3 cups white whole-wheat flour, plus more for shaping the dough 1/3 cup plus 1 tablespoon granulated sugar 1 tablespoon baking powder 1 teaspoon kosher salt 12 tablespoons (1½ sticks) unsalted butter, cut into pieces 1-1/4 cups fresh blueberries 1/2 cup chopped crystallized ginger 3/4 cup milk, plus more for brushing Turbinado sugar, for sprinkling Directions Heat oven to 375° F. Line a large baking sheet with parchment paper. Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and blend with a pastry blender or your fingers until crumbly. Fold in the blueberries and ginger. Stir in the milk. Transfer the dough to a lightly floured surface and form into two 6-inch disks. Using a chef's knife, cut each disk into 6 wedges. Place the wedges on the prepared sheet, brush with milk, and sprinkle lightly with the turbinado sugar. Bake, rotating once, until golden brown, 25 to 30 minutes. Cool on the pan. Serve warm or at room temperature. Nutritional Information Per Serving Calories 300 | |
| 13 g (8 g saturated fat) | Fat |
| Cholesterol 30 mg Sodium 270 mg Protein 5 g Carbohydrate 43 g | |
| 17 g | Sugar |
Fiber 4 g
Iron 1 mg
Calcium 97 mg
What does this mean? See Nutrition 101.
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