- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup chopped candied ginger
Mix all dry ingredients in a wide, shallow mixing bowl. Using a box grater grate over dry ingredients
- 1 stick frozen unsalted butter
Using a pastry blender or your fingers combine butter with dry ingredients until most butter is the size of a small pea. In a separate bowl combine wet ingredients:
- 3 ounces heavy cream
- 1 ounce meyer lemon juice
- 1 tablespoon meyer lemon zest
Stir to combine and pour over dry ingredients. Gently stir with a wooden spoon or rubber spatula and transfer to a floured work surface. Finish by kneading gently just two or three times until dough barely comes together. Cut in half and form two 1 1/2 inch discs. Cut each disc into 6 equal wedges and transfer 12 scones to a parchment paper lined sheet tray. Brush the scones with:
- 1 egg yolk
- 1 tablespoon heavy cream
And sprinkle with granulated sugar. Bake at 400 degrees for approximately 15 minutes until golden brown. Cool on tray on wire rack for 10 minutes and serve with salted butter.