Ingredients
2
1/4 cups all purpose flour
1/4
tsp grated lemon peel
11
tbsp chilled unsalted butter, cut into small pieces
3/4
cup plus 2 tbsp whipping cream
2/3
cup diced crystallized ginger
Directions
1.
Preheat oven to 400°F Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
2.
Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350°F oven before serving.)
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