These tender scones are quick and easy to make. The most important thing to remember when making quick breads (those made with leavening other than yeast) is to handle them with care. Instructions: Overworking the dough will produce a scone that's dense, heavy or tough. For the flakiest scones, the final size of the butter chunks should be about 3/8 inch in diameter. The butter is the only ingredient that should be cold. All other ingredients should be room temperature. Makes 8 scones. Grease a large baking sheet; set aside. Preheat over to 400°F. In a large bowl, combine flour, sugar, baking powder and salt. Use a pastry cutter or 2 knives to cut in butter until mixture resembles very coarse crumbs. Stir in chopped ginger and orange zest. Combine ²/₃ cup cream and 1¹/₂ teaspoons vanilla; add to flour mixture, stirring only until dry ingredients are moistened. Turn dough onto a generously floured work surface. Gently press dough together and pat into a circle about 3/4-inch thick and 7-1/2 inches in diameter. In a small bowl, combine remaining 1 teaspoon cream and 1/4 teaspoon vanilla. Brush cream mixture over top of dough; sprinkle with 1 teaspoon sugar. Use a sharp knife to cut dough circle into 8 wedges. Place wedges, 2 inches apart, on prepared baking sheet. Bake about 15 minutes, or until golden brown. Serve hot with Ginger-Orange Cream, if desired.

Recipe compliments of Sharon Tyler Herbst www.sharontylerherbst.com, author of 13 books on food and drink, including the popular bestseller Food Lover’s Companion and her most recent tome The Ultimate A-to-Z Bar Guide.

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