Ingredients:

For the Scones:

2 1/2 C all-purpose flour
1/4 C sugar
1 tbls. baking powder
1 tsp. grated lemon zest
1/2 C butter, chilled and cut into pieces
1 1/2 C whipping cream
2/3 C chopped crystallized ginger

For the Topping:

2 tbls. whipping cream


Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

For the scones, combine the flour, sugar, baking powder and lemon zest in a large bowl. Mix well. Cut in the butter with a pastry blender or 2 knives until course crumbs form. Add the cream and ginger. Mix with a fork until the flour is just moistened.

Turn the dough out onto a lightly floured surface. Gently knead until smooth, 10 to 12 times. Shape the dough into a ball. Divide the dough ball in half. Shape each half into a ball. Place the dough balls on the prepared baking sheet. Flatten each dough ball to a 7-inch round.

Score each dough round into 6 wedges with a sharp knife, cutting about halfway through.

For the topping brush the dough rounds evenly with the cream. Bake until the scones are golden, 15 to 20 minutes. Cool for 5 to 10 minutes before separating the wedges. Serve warm with lots of butter, good jam or marmalade.
Simply delicious!