Rockenwagner's Ginger scones

Heat the oven to 325 degrees. In a large bowl with a whisk, combine the flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse meal. Stir in the crystallized and pureed ginger until well combined.

In a small bowl, whisk together the eggs and three-quarters cup of the heavy cream. Stir the cream mixture into the combined ingredients just until a soft dough forms, being careful not to overmix.

Divide the dough into 10 even portions and roll each into a ball. Place the scones on a parchment-lined baking pan and brush the tops with the remaining heavy cream. Bake the scones for 20 to 25 minutes, until they are golden.