Ginger Scones

2 1/4 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon grated lemon peel
11 tablespoons chilled unsalted butter, cut into small
pieces
3/4 cup plus 2 tablespoons whipping cream
2/3 cup diced crystallized ginger

Preheat oven to 400F Lightly butter baking sheet. Blend
flour, sugar, baking powder and lemon peel in processor.
Add butter and cut in using on/off turns until mixture
resembles coarse meal. Transfer mixture to large bowl. Make
well in center; add 3/4 cup cream. Using fork, stir until
just moist. Mix in ginger.Transfer dough to floured surface
and gently knead until smooth, about 8 turns. Divide dough
in half; pat each portion into 3/4-inch-thick round. Cut
each round into 6 wedges and transfer to prepared baking
sheet, spacing 1 inch apart. Brush tops with remaining 2
tablespoons cream.
Bake scones until light brown, about 18 minutes. (Can be
made 1 day ahead. Cool completely. Store in airtight
container at room temperature. Rewarm in 350F oven before
serving.)

Makes 12 scones.

La Brea Bakery, L.A.- Bon Appetit /January 2000