I have been making this recipe for about a year now and love it every time. The recipe is adapted from Eat Better America’s Pear-Ginger Scones. Of course I had to substitute honey for sugar and whole wheat flour for white flour. They are still light and amazing!
I love how versatile this recipe is. I have substituted other types of fruit and spices, but blueberries and ginger are pretty amazing together. And the orange zest really brings out the blueberry flavor. Enjoy!
Blueberry Ginger Orange Scones
¾ c Rolled Oats
1 ½ c Whole wheat flour
1/3 c Honey
2 ½ t Baking powder
2 t Ground ginger
2 t Orange zest
1/3 c Stick butter
¾ c Frozen blueberries
1/4 cup Milk
Heat oven to 400F. Grease cookie sheet or spray with non-stick cooking spray.
In a medium bowl, stir together oats, flour, honey, baking powder, ginger, and orange zest. Cut in butter. Stir in egg and milk. Add blueberries and combine.
Press dough onto cookie sheet to form an 8 inch circle. It will be about ½ inch thick.
Bake 15 minutes or until golden. Remove from oven and cut into pie-shaped wedges. Serve immediately.