2-3/4 cups cake flour
 1 tsp. sugar
 4 tsp. baking powder
 12 Tbs. (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.
 Variation:  Substitute 1/4 cup currants and 2 teaspoons finely chopped 
 orange zest for the candied ginger.
 Makes: 10 or 11 large scones.