2 1/4 cups pastry flour
1/3 cup granulated sugar
1 T. baking powder
1 t. grated lemon zest
1 1/2 sticks unsalted butter, cut into 1" cubes & frozen
4 1/2 oz. crystalized ginger, finely chopped to equal 2/3 cup
3/4 cup heavy cream
Preheat oven to 400 degrees. In the bowl of a food processor
combine flour, sugar, and baking powder, and pulse or mix to
incorporate. Add lemon zest and butter, and pulse on and off,
until mixture is pale yellow and the consistency of fine meal
Transfer mixture to a large bowl and stir in ginger. Make a well
in the center and pour in the cream. Using one hand, draw in the
dry ingredients, mixing until just combined.
Wash and dry your hands and dust them with flour. Turn dough out
onto a lightly floured work surfac and gently knead it a few
times to gather it into a ball. Roll or pat dough into a circle
about 3/4 inch thick. Cut out the circles, cutting as closely
together as possible and keeping the trimmings intact. Gather
scraps and press pieces back together, and cut out remaining
dough. Place scones 1" apart on parchment-lined baking sheet
Brush tops with remaining cream. Bake 12-16 minutes.