![Glazed Lemon-Ginger Scones](https://cdn.statically.io/img/www.foodandwine.com/thmb/00tfTw2Tj23xrIAuGtLKG4Ma0Jk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201301-xl-glazed-lemon-ginger-scones-2000-8f65aa67c3bc48748e13ae9791f99e95.jpg)
Ingredients
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2 1/4 cups all-purpose flour
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1/4 cup granulated sugar
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1 tablespoon baking powder
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2 teaspoons finely grated lemon zest
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1/2 teaspoon salt
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1 1/2 cups heavy cream
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1/4 cup plus 2 teaspoons fresh lemon juice
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1/4 cup finely chopped candied ginger
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2 cups confectioners' sugar
Directions
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Preheat the oven to 375° and line a baking sheet with parchment paper. In a bowl, whisk the flour with the granulated sugar, baking powder, lemon zest and salt. Using a wooden spoon, stir in the cream and 2 tablespoons of the lemon juice; fold in the candied ginger.
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On a lightly floured work surface, gently knead the dough just until it comes together. Pat into a 9-inch round, a scant 1/2 inch thick. Cut the dough into 8 wedges and arrange them 1 inch apart on the prepared baking sheet. Bake the scones for 20 to 25 minutes, until slightly firm and lightly browned on the bottom, pale on top. Let cool for 5 minutes, then transfer to a rack to cool completely.
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In a medium bowl, whisk the confectioners' sugar with the remaining 2 tablespoons plus 2 teaspoons of lemon juice until the glaze is smooth. Drizzle the lemon glaze over the scones and let stand for 15 minutes before serving.