CREAMY GINGER SCONES
2-3/4 cups all-purpose flour
1/2 c. sugar
3-1/2 tsp. baking powder
1/2 tsp. salt
6 TBS. minced, crystallized ginger
1-2/3 c. whipping cream
1/4 tsp. ground ginger
Preheat oven 425°. Sift sugar, baking powder, and salt into large mixing bowl.
Stir in ginger. Beat whipping cream in a small chilled until soft peaks form.
Gently fold into dry ingredients. Turn dough out onto lightly floured surface.
Knead gently 10 times. Roll to 1/2 "(inch) thickness. Cut into 2 to 2-1/2 " rounds
using floured biscuit cutter. Place on unbuttered cookie sheets about 1" apart.
Sprinkle lightly w/6 TBS. sugar. Bake 15 to 18 min. or until just beginning to turn
a pale brown color. Cool on wire rack. Serve warm or cold w/butter.