1. Preheat oven to 375°F. 2. Line two baking sheets with waxed paper. 3. In a large bowl, combine the flour, baking powder, sugar and butter with an electric mixer. 4. Add the milk, 1/4 cup of the cream, the egg yolk, and the candied ginger. Mix until just incorporated (do not overmix.). 5. Turn the dough out onto a lightly floured service and roll out to 3/4" thickness. 6. Use a heart-shaped or round cutter to cut out the scones. Place the scones on the baking sheets. 7. Brush the tops of the scones with the remaining 1/4 cup cream. Bake for 4 minutes, rotate, and bake for 5 minutes more. 8. Remove from the sheets with a spatula and cool on a wire rack. 9. Serve with strawberry jam (and clotted cream, if you like.). ---------------------------------------------------------------------------
Nutrition
Ingredients
