These have been my favourite scones ever since my friend Elicia made them for me in her Seattle home. She got the recipe from epicurious.com and I’ve adapted it slightly, using fresh ginger instead of candied. They’re best served warm from the oven with butter, jam or jelly, and pots of steaming hot tea.
Preheat oven to 400 degrees F.
Combine the flour, sugar and baking powder in a bowl. Stir in lemon rind. Cut butter into flour mixture using a pastry cutter until the mixture is pale yellow and the consistency of fine meal (you can also use a stand mixer with paddle attachment at low speed).
Stir in the ginger. Make a well in the center and pour in the cream. Mix until just combined.
Turn the dough out onto a lightly floured surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4-inch thick. Cut out scones with 3-inch diameter round cookie cutter.
Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet.
Brush the tops with the remaining cream.
Bake in centre of oven for 12 to 16 minutes, until the surface cracks and they are slightly browned.
Makes 8 to 10 3-inch scones.