2 cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
grated zest of 1 lemon (reserved above)
1 ½ sticks (6 oz.) unsalted butter, very cold
2 large eggs, beaten
½ cup heavy cream
1 cup diced candied or crystallized ginger (I snip it with kitchen shears)
In a large bowl, stir together the flour, sugar, baking powder, salt and lemon zest. Cut the cold butter into chunks, add to the flour and cut in with a pastry blender or two knives until it resembles very coarse crumbs. Add the beaten eggs and the cream to the flour mixture and stir gently, just until combined. Fold in the diced ginger pieces.
Turn the dough out onto a lightly floured board and, with floured hands, knead quickly 4 or 5 times. Pat the dough into a circle 1/2 to 3/4 inches thick and cut into 8 wedges. Bake on a parchment-lined baking sheet for 15 to 18 minutes. Serve warm or at room temperature.
Do ahead tip: The scone dough can be cut into shapes and frozen on a waxed paper-lined baking sheet. When frozen solid, package in plastic bags. No need to thaw, just increase baking time by about 5 minutes.