Candied Ginger Scones ~ adapted from Williams Sonoma

2 c unbleached wheat flour

1/4 c sugar

3 t baking powder

1/2 c butter (one stick), very cold

1/3 c candied ginger, chopped

1 egg

1/2 c heavy cream

Preheat oven to 350. Line large baking sheet with parchment and set aside. 

In food processor, add flour, sugar, and baking powder. Pulse several times to combine. Cut cold butter into chunks and add to flour mixture. Pulse several times until coarse crumbs form. 

Transfer flour and butter to large mixing bowl, add ginger and stir gently. In separate bowl or measuring cup, add egg to cream and whisk well. Add wet ingredients to flour and butter and mix just until combined. 

Turn dough out onto lightly floured work surface. Pat into a disk, about 1/4" thick, using lightly floured hands if nessecary. Using biscuit or cookie cutter, cut out approximately 15 scones and place on prepared baking sheet.

Bake in center of oven 25 minutes or until lightly browned. Remove from baking sheet and cool on rack. Serve warm with butter or lemon curd. Yield 15 scones.