Ginger Scones

2-3/4 cups cake flour
1 tsp. sugar
4 tsp. baking powder
12 Tbs. (1-1/2 sticks) unsalted butter, cold
1/3 cup rinsed, dried, and finely chopped candied ginger
1 cup heavy cream

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer combine the flour, sugar, and baking
powder. Cut the butter into tablespoon-size pieces and mix into dry
ingredients on low speed with the paddle attachment, or combine by hand
with two knives or a pastry blender. The mixture should resemble a
fine meal.

Stir in the ginger. Pour in the cream and stir or mix just until the
dough holds together. Turn the dough out onto a lightly floured
surface and knead gently to form a ball. Roll into a 1/4 inch thick
circle and cut with a 3-inch biscuit cutter. You should get
7 or 8 scones. Gather the remaining dough together and shape again
into a circle, handling as little as possible.
Cut out about 3 more scones and place all the scones on a baking sheet.
They may be refrigerated for up to 3 hours before baking. Return the
scones to room temperature. Bake the scones for 12 to 15 minutes,
until the tops are cracked and very light brown. Remove to a wire rack.
Serve warm or at room temperature.

Variation: Substitute 1/4 cup currants and 2 teaspoons finely chopped
orange zest for the candied ginger.

Makes: 10 or 11 large scones.