Ginger Scones

I'm really not good at baking. Really. Not. Good. But this isn't so bad. And, it's perfect with lemon curd (which I love)!

• 2 cups flour


• 1/3 cup sugar


• 1 tbsp baking powder


• 1/2 tsp salt


• 6 tbsp unsalted butter, cold


• 1/4 cup crystallized ginger


• 1 egg


• 1/2 cup cream or half-and-half

In a medium bowl, whisk together flour, sugar, baking powder & salt. Cut in butter with a mixer until the largest pieces of butter are pea-sized. Be careful not to let the butter get too warm or it will make a paste and ruin your scones. Chop ginger finely & stir in.

In a small bowl, whisk together the egg & cream/milk. Add to dry mix & stir just enough to moisten. Gather the dough & knead it agains the side of the bowl, collecting loose pieces into the dough. Continue just until the dough comes together into a ball & cleans sides of the bowl. Transfer to a lightly floured board & pat or roll into a circle about 1-inch thick. Cut into 8 wedges. Place wedges on a parchment covered baking sheet at least 1-inch apart.

Bake at 425 for 12-15 minutes until the tops are just golden.

Seriously, serve it with the lemon curd.

What's that? My scone isn't triagular like it's supposed to be? You try it.