Scottish Scones with Lemon

Preheat oven to 400ºF.

Stir flour, baking powder, salt, and ginger to combine. Using your hands, rub in butter, squeezing and pinching until mixture is a coarse meal. Add sugar and lemon zest.

In a small bowl, whisk 1/2 cup half-and-half and egg. Stir gently into the flour mixture. Use your hands to squeeze and press the dough into a rough mass. Turn dough and excess flour out onto a countertop and knead until it just comes together. Ideally, do not knead more than 12 times. As soon as it works, pat the dough into a rough circle about 1 inch thick. Cut into 8 wedges. Place on a baking sheet lined with parchment paper. Brush the tops with a thin coat of remaining half-and-half. Bake 10 to 14 minutes, or until pale golden.

Notes: Try adding orange zest and currants, or dried cranberries, cherries, or apricots. Try pistachios, walnuts, or almonds. Try glazing with a simple milk and icing sugar drizzle.