Go Back
+ servings

Gingered Blueberry Shortcakes with Light Creamy Topping Recipe (Gluten-Free)

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 small servings or 8 regular servings


Blueberry Topping

  • 4 cups fresh blueberries
  • 3 tablespoons organic sugar
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice


  • 2 cups Pamela's Gluten-Free Biscuit and Scone Mix
  • 6 tablespoons Earth Balance Vegan Buttery Sticks cut into slices
  • 3 tablespoons minced crystallized ginger
  • 3/4 cup low-fat milk
  • 1 large egg white
  • 1 tablespoon water
  • 1 tablespoon organic sugar

Light Creamy Topping

  • 1 cup non-fat vanilla Greek yogurt
  • 1 cup low-fat 1% or 2% cottage cheese
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1 1/2 tablespoons honey


  1. Preheat oven to 400 degrees.
  2. Combine blueberries, sugar, lemon juice and vanilla in a saucepan. Cook over medium-low heat for 3 minutes or until berries begin to pop, stirring often; set aside.
  3. Place scone mix and Buttery Stick slices in food processor. Pulse until mixture resembles coarse meal. Add milk and pulse until just combined. Turn mixture out onto lightly floured surface (use more scone mix). Press dough into a 7 inch circle. Use round biscuit cutters, cut dough into pieces (I used a 1 3/4" biscuit cutter which made 15 circles). Place rounds 1 inch apart on a baking sheet. Combine egg white and water in a small bowl. Lightly brush tops of biscuits with egg white mixture. Sprinkle with sugar. Bake for 15 minutes or until golden brown. Cool.
  4. Place yogurt, cottage cheese, vanilla and honey in a blender; blend until smooth.
  5. To serve, place a few spoonfuls of the blueberry mixture in the bottom of a small plate. Top with one biscuit. Put a few tablespoons of the Light Creamy Topping on top. Serve.

Recipe Notes

Blueberries and Biscuit recipe adapted from Cooking Light.