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Double Ginger Scones

Ground and crystalized ginger combine for an extra spicy kick in these delicious scones.
First pop a stick/8 T of butter into the freezer.
Then, in a large bowl, whisk together:
2 C whole wheat or all purpose flour
1/2 cup packed maple or brown sugar
2 1/2 t baking powder
1 t ground ginger
1 t salt
Use a box grater to grate your frozen butter, and work it into your flour mixture with your hands or a pastry cutter until you have large crumbs.
In a separate bowl, whisk together:
1/2 cup of heavy cream or buttermilk.
1.5 t vanilla
1 egg
Chop 1/2 cup's worth of crystallized ginger.
Add the liquid mixture to the flour, along with the ginger, and fold together until all of the flour is moistened and it comes together in a scraggy dough.
Use a 1/4 cup to make 10-12 scones, putting them onto a prepared baking sheet. You can also flatten the dough out into a disc about an inch thick, then cut into 6 triangles, then carefully separate them from each other.
Brush each scone with cream or buttermilk. Sprinkle with extra sugar if you like a crunchy top.
Refrigerate for 30 minutes.
Preheat oven to 375.
Make sure there is a 2-3 inch space between scones (use 2 baking sheets if you have to), then bake for about 20 minutes, or until browned on top.