2-1/4 cups all purpose flour

1/3 cup sugar

1 tablespoon baking powder

¼ teaspoon grated lemon peel

11 tablespoons chilled unsalted butter, cut into small pieces

¾ cup plus 2 tablespoons whipping cream

2/3 cup diced crystallized ginger



1.Preheat the oven to 400*. Lightly butter a baking sheet. Blend flour, sugar, baking powder and lemon peel in a processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Transfer mixture to a large bowl. Make a well in center; add ¾ cup cream. Using a fork, stir until just moist. Mix in ginger.

2. Transfer dough to floured surface and knead gently until smooth, about 8 turns. Divide dough in half; pat each portion into a ¾ inch thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.

3. Bake scones until light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350* oven before serving.)


from Barbara Fairchild, The Bon Appetit Cookbook

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