Lemon Ginger Scones

Position a rack in the center of the oven, and heat the oven to 350 degrees F.

Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, baking powder, baking soda, salt, granulated sugar, ground ginger, crystallized ginger, and lemon zest on low speed for 10 to 15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible.

In a small bowl, whisk together the buttermilk, cream, egg, and grated ginger until thoroughly mixed. On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20 to 30 seconds, or just until the dough comes together. There will still be a little loose flour mixture at the bottom of the bowl.

Remove the bowl from the mixer stand. Gather and lift the dough in your hand and turn it over in the bowl, so that it starts to pick up the loose flour at the bottom. Turn the dough over several times until all of the loose flour is mixed in.

Dump the dough onto a lightly floured work surface and gently roll it out about 1 inch thick. Using a 3 1/2-inch round cookie cutter, cut out circles. Reroll the scraps and cut out more circles. You should have 10 circles. (At this point, the unbaked scones can be frozen, tightly wrapped in plastic wrap, for up to 1 week. Proceed as directed, baking directly from the freezer and adding 5 to 10 minutes to the baking time.) Place them on a baking sheet, spacing them 2 to 3 inches apart.

Bake for 40 to 45 minutes, or until the scones are a light golden brown on top. Transfer to a wire rack to cool for 10 to 15 minutes.

To make the lemon glaze: while the scones are cooling, in a small bowl, whisk together the powdered sugar and enough of the lemon juice to make a smooth, thick, pourable glaze. you should have about 1/2 cup.

When the scones have cooled for 10 to 15 minutes, brush the tops evenly with the lemon glaze, then serve.

The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days.