For the Scones
1 cup all-purpose flour
1 cup whole wheat flour*
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon salt
3 tablespoons sugar
½ teaspoon baking soda
2 teaspoons baking powder
1 stick (8 tablespoons) butter
1 large egg
¼ cup Greek yogurt
3-4 tablespoons milk
For the berries
24-30 ounces frozen Oregon blackberries
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon ginger
3 tablespoons cornstarch or tapioca flour (optional)
¼ cup milk for brushing scones
White sugar for topping
* Whole wheat flour adds more protein and fiber and works beautifully in this recipe, but you can substitute in all-purpose if you need, too.
Turn on the grill to medium heat or pre-heat oven to 365°F. Lightly butter the cast iron pan.
In a mixing bowl, add dry ingredients: flour, cinnamon, ginger, salt, sugar, baking soda and baking powder. Stir well to incorporate the ingredients evenly.
Grate frozen butter or slice butter into small cubes and then cut in the butter into the dry mix until it is a crumbly texture.
In a small bowl or glass measuring cup, mix the wet ingredients: egg, yogurt and milk.
Add the wet mix into the dry and stir until a dough forms. The dough should come together nicely into a ball but not be overly wet. Different climates and measuring techniques can make small adjustments necessary to bring the dough together. Adjust with flour or milk until you have a nice dough.
On a lightly floured board, press the dough down to create a rectangle or square that is about 1/2 inch thick. Slice across the dough to create approximately 2-inch strips. Then slice the strips into triangles. These are the scones to top the berries.
In a mixing bowl, add the blackberries, sugar, cinnamon and ginger. Add cornstarch or tapioca flour if you wish (it will make the berries set up more but is also optional). Pour berries into the cast iron pan.
Top with scones in a pattern, touching corners, that leaves a little space between the scones. Optional: Brush the scones with milk and sprinkled with sugar.
Bring to the grill (or oven) and bake for 35-40 minutes until the scones are golden.