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Candied Ginger Scones

2 cup flour
1/3 cup sugar
1 T baking powder
1/2 t salt
6 T COLD butter
2/3 cup candied ginger
1 egg
1/2 cup heavy cream
1 t lemon zest

Sift dry ingredients together. Cut in COLD butter. Do not use your hands, use cold utensils. Cut together until the texture is like sand. Stir in dried fruit. (You may want to dredge it lightly in flour, which keep it from sticking togehter.)

Whisk egg, heavy cream and lemon zest together separately. Add liquid all at once. Stir until it just holds togehter, then kneed--as little as possible--until you're able to form a ball.

Flatten the ball. Cut into 8 wedges.

Bake at 425 for 12-15 minutes. 


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