These are the scones that Gaby eats when she has breakfast at the Greene Bean in Prescott.
Pre-heat oven to 400 degrees. Line a cookie sheet with parchment paper.
Mix together 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tsp. baking power, ¼ teaspoon baking soda, ¼ tsp salt.
Cut ½ cup cold unsalted butter into pieces. Add butter to dry ingredients and mix in with a pastry blender or two knives until the mixture looks like coarse crumbs.
Add ½ cup crystalized ginger, chopped into small pieces, and zest of 1 lemon. Mix thoroughly.
Add 2/3 cup buttermilk* and stir until dough comes together. Do not over mix.
Turn dough out onto floured surface and knead gently four or five times. Pat dough into a circle about 7 inches round and 1 ½ inches thick. Cut circle in half, then cut each half into 3 or 4 pie-shaped wedges.
Place scones on cookie sheet. Make a wash with 1 well-beaten egg mixed with 1 tbsp. milk and brush on top of scones.
Bake for 20 to 25 minutes or until a toothpick inserted in the middle of a scone comes out clean. Remove from oven and transfer scones to wire rack to cool.
If you wish to glaze the scones, spoon on a mixture of confectioner’s sugar thinned with lemon juice.
*Substitute for buttermilk by adding 2 tsp of lemon juice to scant 2/3 cup regular milk.