Whole Grain Triple Berry Ginger Scones | Kara Lydon

Ingredients

• 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