Served as breakfast. Vegetarian dish.

2-3/4 cups cake Flour

1 teaspoon Sugar

4 teaspoon Baking Powder

12 Tablespoon (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.

Yields: Makes 10 or 11 large scones

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