Scones can tend to be rather dry- that’s why the Brits slather clotted cream and butter on them. These are wonderfully moist because of the cream. You can make these ahead of time- even overnight- and wrap the baking sheet up with plastic wrap or foil and bake them off  right before serving. Penzey’s Spices  is a very good resource for crystalized ginger

1  1/2  cups flour

1/3  cup sugar

2 teaspoons baking powder

1/4   t salt

4tablespoons crystalized ginger minced

1cupheavy cream

1tablespoon unsalted butter melted

1tablespoon light brown sugar

Preheat oven to 375 degrees.

Sift flour,sugar,baking powder, and salt. Add ginger and toss well.

In a large bowl,beat cream until soft peaks form. Fold half cream into flour mixture. Fold in remaining cream. Knead dough lightly on a loightly floured surface until it holds together and forms a ball. Pat into a round about 3/4 inch thick.

Transfer to a buttered cookie sheet. Brush with melted butter and sprinkle brown sugar on top. Using a floured knife deeply score the round into 8 wedges. Bake the scones for 30-40 minutes until light brown. Let cool on a wire rack for at least 30 minutes before serving.