for the scones
2 1/4 c unbleached all-purpose flour
1/3 c sugar
1 T baking powder
1 T lemon zest
1 1/2 sticks unsalted butter, cut into 1-inch cubes and frozen
2/3 c candied ginger, finely chopped
3/4 c + 2 T heavy cream, divided
Preheat oven to 400° and line baking sheet with parchment.
In the bowl of electric mixer fitted with the paddle attachment, combine flour, sugar, and baking powder; mix on low to incorporate. Add lemon zest and butter, and mix on low until mixture is pale yellow and the consistency of fine corn meal. Gently stir in ginger. Remove bowl from stand mixer. Make a well in center of dough and pour in 3/4 c cream. Using one hand, draw in dry ingredients, mixing until just combined.
Wash and dry hands and dust them with flour. Turn dough out onto lightly floured work surface and gently knead to gather into a ball. Pat dough into a circle approximately 1/2 inch thick. Using a 3 inch pastry or biscuit cutter, cut out scones in circles, cutting as closely together as possible and keeping trimmings intact. Gather up scraps, pat and press pieces together and cut out remaining dough. Repeat until all dough has been used.
Place scones 1 inch apart on parchment-lined baking sheet and brush tops with remaining 2 T cream . Bake 12 to 16 minutes, until surface cracks and is slightly browned. Serve warm with Devonshire cream and lemon curd. Yield 12 scones.
for the Devonshire Cream
4 oz Mascarpone cheese
1 c heavy cream
1 t pure vanilla extract
1 t sugar, more or less to taste
Place all ingredients in bowl of standing mixer fitted with whisk. Beat on high until mixture resembles softly whipped cream. Refrigerate until ready to use. Yield approximately 1 cup Devonshire cream.
