Preheat the oven to 400°F. Lightly butter baking sheet. Blend flour, sugar, baking powder and lemon peel in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture into large bowl. Make well in center; add 3/4 cup cream. Using fork, stir until just moist. Mix in ginger.

Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into 3/4-inch-thick round. Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1-inch apart. Brush tops with remaining 2 tablespoons cream

Bake scones until lightly brown, about 18 minutes. (Can be made 1 day in advance. Cool completely. Store in airtight container at room temperature. If desired, rewarm in 350°F oven before serving.) From Bon Appetit, January 2000