I found a great recipe on Organic Valley's website. It is fairly easy and the result is fantastic! If you like ginger, this is the way to go for a yummy breakfast/brunch food.
2 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon lemon peel (grated)***
11 tablespoons Organic Valley European-style Cultured Butter (cut into bits)
3/4 cup Organic Valley Heavy Whipping Cream
2 tablespoons Organic Valley Heavy Whipping Cream
2/3 cup crystallized ginger, coarsely chopped
1/4 teaspoon cinnamon
***I increased the lemon peel to about 1 1/2 Tbsp. for a more lemony flavor.
Preheat oven to 400°F. Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in a food processor. Add butter and cut in (using "pulse" button) until mixture resembles coarse meal. Transfer mixture to large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger and cinnamon. Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream. Bake for 18-20 minutes.
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