Blueberry, Ginger, and Coconut Yogurt Scones

 What do you do when you buy too many blueberries and don't want them to spoil?  You make scones!  I found a recipe on the internet and tweeked it a bit.  I really liked the results so I decided to share the amended version:

2-1/4 cup whole wheat white flour
3/4 cup sugar
2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
6 T. butter
2 T. minced crystallized ginger
1 glass container Oui coconut yogurt plus 2-3 T milk
I generous cup of fresh blueberries
2 T. milk or cream and coarse sugar

In a medium sized bowl, mix the flour and sugar. Mix the baking powder, baking soda and salt in a small cup and add that mixture to the flour/sugar bowl.  Add in the ginger  (original recipe had only 1 T.) and cut in the butter. The original recipe had buttermilk but since I didn't have that, research told me that yogurt would be a good replacement so that went into the bowl.  I followed the original recipe and rolled out the dough added 1/2 c. blueberries and folded over the dough, then rolled it out again adding the second 1/2 c. blueberries and folding the dough again.  This was a bit messy and the blueberries still got squashed so next time I'll just mix in the blueberries after the yogurt when the dough is crumbly and moist. Add the 2-3 T. milk if the dough is too dry.  This recipe makes 15 -16 scones depending on if you cut round shapes or squares. Place the unbaked scones on a parchment lined baking sheet  and brush each one with cream or milk and sprinkle tops with coarse sugar. Bake the scones in a 400 degree F oven for 15 minutes. Enjoy!