6 oz Diced Crystalized Ginger
1/4 Cup granulated sugar
2 Cups unbleached all-purpose flour
1 Tbsp baking powder
1/2 tsp Ground Ginger
1/4 tsp salt
1 1/4 Cups chilled heavy whipping cream
1 egg, lightly beaten
1/4 Cup raw sugar
Preheat your oven to 375 degrees with oven rack in the center. Line a baking sheet with parchment paper.
Combine crystallized ginger and granulated sugar in a food processor until very finally chopped. Transfer to a larger bowl and add flour, baking powder, ground ginger and salt. Whisk to blend.
In a separate bowl whip cream to soft peaks. Add half of the whipped cream to the flour mixture, folding in gently. Fold in remaining whipped cream until blended, don’t over mix.
Turn the dough onto a work surface and gently knead a few times, if dough is overly sticky, sprinkle with flour. Pat into a 7″ circle, then cut into 8 equal wedges. Divide wedges evenly on your lined baking sheet.
Brush each scone with a thin layer of beaten egg & generously sprinkle with raw sugar.
Bake 18-20 minutes, till firm and golden brown.