2 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon salt
4 ounces Irish butter, cut into small pieces
1 cup fresh cranberries, roughly chopped
¼ cup candied ginger, minced
½ cup heavy cream
Preheat oven to 425ºF. Line a baking sheet with a Silpat or parchment paper.
In a food processor, combine all of the dry ingredients, and give a whirl to mix. With the food processor running, add the pieces of butter a couple at a time, and pulse until pea-sized. Continue adding the butter until you use all of it. Add the heavy cream. Pulse until the dough comes together. Add the ginger and cranberries, and give a quick pulse. Remove the dough from the food processor, and knead on a lightly floured counter top. Pat into a circle, about ¾-inch thick. Cut into triangles, (8, if you like them larger, or 12 if you like smaller ones.) Place onto a baking sheet, with space between each one. Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little sugar on each top. Bake for 15-20 minutes, until the scones are golden brown on the tops. Remove from the oven and let cool for 5 minutes.