Ginger (or Golden Raisin) Scones

Ginger Scones

2 1/4 cups flour
1/3 cup sugar
1 tbsp. baking powder
1 tsp. finely chopped lemon zest
1 1/2 sticks unsalted, frozen butter, cut into 1" cubes
4 1/2 oz. candied ginger, chopped into 1/4" pieces (about 2/3 cup) or equivalent golden raisins
3/4 cup heavy cream

- Adjust oven rack to middle, preheat to 400 F, and grease 2 baking sheets.
- In large bowl, mix flour, sugar, and baking powder.
- Add lemon zest and butter, mix on low with a stand mixer (or rub between finger tips) until mixture is pale yellow and mealy.
- Stir in ginger (or raisins).
- Make well in center and pour in cream (leave a little cream left). Use one hand to draw in dry ingredients, mixing until just combined.
- Wash & dry hands and sprinkle with flour. Knead dough on clean, lightly floured surface and gather into a ball.
- Roll dough to about 3/4" thick and cut into circles with a 3" round cutter.
- Place scones 1" apart on parchment-lined sheet.
- Brush tops with remaining cream.
- Bake 12 to 16 minutes, until the surface cracks and scones are lightly browned.