INGREDIENTS

1. 2 1/8cupsall-purpose flour
2. 1/4cupgranulated sugar
3. 1tablespoonbaking powder
4. 1/4teaspoonsalt
5. 1/4cup coldunsalted butter, cut into small pieces
6. 7fluid ouncesbuttermilk(you can sub milk and add 1 teaspoon of vinegar to the milk and let it sit for 15 minutes)
7. 1/2teaspoonground ginger
8. 1/2cupwhite chocolate chips(or chunks)
9. 1/2cup store-boughtlemon curd
10. coarsewhite sugar (optional)

11. Topping

12. white chocolate, for drizzling over scones*(see note below about melting chocolate)

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Lightly spray one cookie sheet with non-stick cooking spray.
3. Mix together flour, sugar, baking powder and salt in a large mixing bowl.
4. Cut in cold butter with a pastry blender or with 2 criscrossing knives, until mixture resembles fine crumbs.
5. Stir in buttermilk, ginger and white chocolate chips (or chunks) until dough leaves side of bowl and forms a ball.
6. Divide dough in half.
7. Place half of dough on prepared cookie sheet; use a little bit of flour to make it easy to pat or roll into a 7-inch circle.
8. Spread lemon curd over dough to within 1/2-inch of edge.
9. Again use a little bit of flour to pat or roll remaining dough into a 7-inch circle; gently place over lemon curd.
10. Gently pinch edges to seal.
11. Sprinkle top with coarse white sugar, if desired.
12. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
13. Bake in preheated 400 degree F oven for 18-20 minutes or until golden brown.
14. Let cool for 5 minutes before drizzling melted white chocolate over top.
15. Topping:.
16. Melt white chocolate and drizzle over top of scones in a zig-zag design.
17. Cut scones into wedges.
18. Serve warm or at room temperature.
19. Store scones in an airtight container at room temperature.
20. *Note:.
21. Melting Chocolate.
22. Melt chocolate in the top of a double boiler over hot, not boiling, water (too high a temperature changes the flavor and color).
23. Speed up melting by first cutting the chocolate into small pieces, so that more surface area is exposed to the heat.
24. Stir chocolate constantly while melting to keep the temperature consistent throughout.
25. TIPS: Make sure the melting pan does not touch the water in the bottom pan or it will become too hot.

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