BLUEBERRY AND GINGER SCONES
3 cups white whole-wheat flour, plus more for shaping the dough (I used White Lily)
1/3 cup plus 1 tbsp. granulated sugar
1 tbsp. baking powder
1 tsp. kosher salt
12 tbsp. (1 1/2 sticks) unsalted butter, cut into pieces
1- 1/4 cups fresh blueberries
1/2 cup chopped crystallized ginger (found it at the spice aisle at Super Target)
3/4 cup milk, plus more for brushing
Turbinado sugar, for sprinkling
1. Heat oven to 375 degrees. Line a large baking sheet with parchment paper. (Dollar Tree)
2. Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and blend with a pastry blender for your fingers until crumbly. Fold in the blueberries and ginger. Stir in the milk.
3. 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.
4. Bake, rotating pan once, until golden brown, 25 to 30 minutes. cool on the pan. Serve warm or at room temperature.