This is the long-awaited ginger version of the English cream scones that I made a couple years back.

In the original version, I swapped out the heavy cream for half-and-half. This time, I stepped it all they way down to whole milk. They were still plenty rich! So I don't think the "cream" part of these cream scones is really necessary. Honestly, they'd probably be fine with slightly less butter too. I made a double batch and used ~240g of butter this time around, but I'd be tempted to try it with slightly less -- maybe 200g -- next time.
I also swapped out the egg wash and sugar topping with a light lemon glaze. Mostly because I didn't want to burn a whole egg just to brush a handfull of scones, but also because I thought the lemon would go nicely with the ginger. I'm very happy with how it worked out!

Photo goes here.

Ginger Scones

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

Scones

• 4 c. (~500g) soft (plain/standard/cake) flour
• 6 Tbsp. sugar
• 5 tsp. baking powder
• 200g salted butter, cold
• 1 c. crystallized ginger, chopped
• 2 c. milk

Glaze

• 1/2 c. icing (powdered/confectioners') sugar
• 1/2-1 tsp. lemon zest
• 3-4 tsp. milk

Directions

1. Preheat oven to 200°C (400°F).
2. Combine the flour and sugar and sift in the baking powder. Mix well.
3. Cut in the butter.
4. Mix in the ginger.
5. Pour in the milk and stir until just combined.
6. Turn out onto a well-floured surface and fold/knead very briefly (3-4 strokes), until dough holds together.
7. Pat into a flat sheet about 3cm thick.
8. Use a floured glass or biscuit cutter to cut out scones of desired size (5-8cm works well).
9. Place on a baking sheet and bake at 200°C (400°F) for 15-20 minutes.
10. Meanwhile, gather up the scraps, briefly knead/fold together, and cut out more scones.
11. Combine the sugar and lemon zest for the glaze.
12. Stir in milk until desired consistency is achieved.
13. Once scones are cooked through and nicely brown on top, remove from oven and brush liberally with glaze.