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Rating: 3.5 stars
54 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 11
  • 1 star values: 6
Chris Morocco

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Credit: Christopher Testani

Recipe Summary

hands-on:
20 mins
total:
50 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Line a large baking sheet with parchment paper.

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  • 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.

Nutrition Facts

300 calories; fat 13g; cholesterol 30mg; sodium 270mg; protein 5g; carbohydrates 43g; sugars 17g; fiber 4g; iron 1mg; calcium 97mg.
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