Cream Scones with Crystallized Ginger

Preheat oven to 425 degrees F.

Dice up crystallized ginger.

In a large bowl, combine all the dry ingredients. Make sure diced ginger is not clumped together.

Add the heavy cream.

Mix with a spatula until the dough becomes a very sticky ball. The cream should be incorporated into the dough.

Remove dough from bowl and form into an 8 to 9 inch disk. It should be 3/4 to 1 inch thick. It will be very sticky to work with so you might want to flour your hands beforehand.

Brush the disk lightly with additional cream.

Combine extra ginger powder and sugar. Sprinkle the mixture over the disk.

Bake for about 10 minutes and remove to score the disk into individual scones. Cut to the bottom, but the disk will not fully separate at this point. Score 6-8 scones into the disk.

Bake for an additional 10-15 minutes until golden brown on top. Remove from oven and allow the scones to cool. Then break the disk along the scoring.

Serve warm.