LA BREA BAKERY GINGER SCONES

2 1/4 cups unbleached pastry flour (or unbleached all-purpose flour)
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus about 1 tablespoon for brushing the tops of the scones

Adjust the oven rack to the middle position and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Use a food processor fitted with the steel blade or an electric mixer fitted with the paddle attachment. In the bowl, combine the flour, sugar and baking powder, and pulse or mix on low to incorporate.

Add the lemon zest and butter and pulse, or mix on low, until the mixture is pale yellow and the consistency of a fine meal.

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined. Wash and dry your hands and dust them with flour.

Turn the dough onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about l-inch thick. Cut scones, keeping the circles close together and the trimmings intact. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough.

Place the scones 1 inch apart on prepared baking sheet. Brush the tops with the remaining cream.

Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

Makes 8 scones
Source: Nancy Silverton's Pastries from La Brea Bakery