Gingered Blueberry Shortcake

I made this for July 4 dinner. It was extremely easy to put together, attractive and delicious. Everyone loved it, and I'd absolutely make it again for a special occasion. I doubled the recipe and thought this was about right for six people (allowing for a few second helpings + several samples of the shortcake when it came out of the oven).

I made this for Mother's Day. I followed the recipe exactly and it was fantastic. A nice, light but satisfying dessert that traveled well. I think it would work well for both a casual and formal dinner. And it looked like the photo.

My family and I loved this. Lemon-ginger is a favorite combination of mine, so I add the zest of one lemon to the scone batter and use lemon juice in place of lime when cooking the blueberries--fantastic!

This was an excellent recipe. I made it early in the morning and couldn't wait to try them, so I had them with coffee and a little blueberry jam. Excellent! I didn't make any alterations to the recipe and it was much quicker to make than I expected. I will definitely make them again.

Gorgeous dessert, super-easy to prep in advance and super-impressive to serve. Presented just like the magazine photo (used fat-free whipped cream in a can, sorry about that!). Wonderful end to summer bbq.

A summer hit during blueberry season.

This is one of the best desserts I have ever tasted!

I don't even like blueberries and I LOVED this. I made it for a fancy dinner party on the patio. Everyone loved it. I was leary because of the cost of candied ginger but I found it for less than the $9(!) the supermarket wanted. Worth every penny. I followed the recipe exactly and would make no changes. I am making it again for dinner guests this weekend.

Our family just loved this light and luscious dessert. It will become a standard favourite. It was easy to prepare and healthy to boot. Thank you Cooking Light magazine.