- 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
- 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.
All-purpose flour may be used in place of whole-wheat pastry flour, however use 1/4 cup + 2 teaspoons milk rather than 1/3 cup milk if making this substitution.
For a less-sweet scone, use 1/3 cup sugar.
These are best served fresh and warm out of the oven, but reheat well in a preheated oven at 350° for 8-10 minutes.