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