Glazed Lemon-Ginger Scones
Chang recommends using weight measurements for this recipe, which has been scaled down from the bakery version:
385 grams unbleached all-purpose flour
70 grams granulated sugar
80 grams finely chopped crystallized ginger
200 grams cold unsalted butter, cut into 8 to 10 pieces
120 grams cold buttermilk
120 grams cold heavy cream
140 grams confectioners' sugar
Unbaked scones can be frozen, tightly wrapped in plastic, up to 1 week. If baking from frozen, add 5 to 10 minutes to the baking time.
Scones are best enjoyed the day they are made, but can be stored in an airtight container at room temperature up to 3 days.
Glaze can be stored in an airtight container at room temperature up to 1 week.