Yield: Makes 12 scones
2 1/4 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon grated lemon peel
11 tablespoons (super)chilled unsalted butter, cut into small pieces (use good butter for xtra love)
3/4 cup plus 2 tablespoons cream or milk (use Ronnybrook NYC local milk/cream for xtra love!)
2/3 cup diced crystallized ginger (make your own for xtra love--see below recipe)
1 pound (500g--around 4cups) fresh ginger, peeled (young ginger, usually found in springtime, is the best--less stringy)
1. Slice the ginger as thinly as possible (think paper). Use a sharp knife.
2. Put the ginger slices in a non-reactive pot, cover with water, and bring to a boil. Reduce heat and let ginger simmer for ten minutes. Drain, and repeat one more time.
3. Mix the sugar and water in the pot, along with a pinch of salt and the ginger slices, and cook until the temperature reaches 225F (106C.)
4. Remove from heat and let stand for at least an hour or overnight. If you want to coat the slices with sugar, drain very well while the ginger is hot, so the syrup will drain away better.
5. Store ginger slices in its syrup, or toss the drained slices in granulated sugar. Shake off excess sugar, and spread the ginger slices on a cooling rack overnight, until they're somewhat dry.
Storage: The ginger, packed in its syrup, can be stored in the refrigerator for up to one year. If you're concerned with it crystallizing, add a little corn syrup or glucose to the sugar syrup at the beginning of step #3. If tossed in sugar, the pieces can be stored at room temperature for a few months.