Whole-Grain Triple Berry Ginger Scones

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  • 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


  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. In a large bowl, mix together flour, oats, baking powder, salt, cinnamon, ground ginger, and crystallized ginger. Set aside.
  3. In a small bowl whisk together yogurt, milk, sugar, egg, and vanilla extract. Set aside.
  4. 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.
  5. Slowly pour yogurt mixture into flour mixture, gently folding until just combined, being careful not to over stir. Fold in berries.
  6. 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.
  7. 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.