Ginger-cream Scones

Excellent served with fruit, a wedge of cheese and a cup of tea.

• Ready In: 25 mins
• Yields: 12 scones

Ingredients

• 2  cups all-purpose flour
• 1⁄4 cup sugar
• 3  teaspoons baking powder
• 1⁄2 teaspoon salt
• 2  tablespoons  chopped crystallized ginger
• 2  teaspoons  finely chopped gingerroot
• 1 2⁄3 cups heavy whipping cream
• 1⁄4 cup  additional heavy whipping cream, to brush muffins
• 1  teaspoon sugar, to sprinkle on muffins

Directions

1. Preheat oven to 425 degrees.
2. Grease a cookie sheet with cooking spray.
3. Combine flour, sugar, baking powder, salt and crystallized ginger in a bowl.
4. Stir in the gingerroot.
5. Add in enough of the 1 2/3 c whipping cream so that the dough forms a ball and leaves the sides of the bowl.
6. Drop the dough (about 1/4 c) 1" apart on the cookie sheet.
7. Brush each with whipping cream.
8. Sprinkle each with sugar.
9. Bake 12-15 minutes or until golden brown.
10. Remove from oven and put on a wire rack.
11. Serve warm.