*Ginger Cream Scones

2 1/3 cups Baking Mix
1/3 cup sugar
1 teaspoon ground ginger
Zest from one lemon
6 tablespoons cold butter
1/2 cup finely chopped crystallized ginger
1/2 cup heavy cream
1 large egg
Turbinado sugar for the tops

Preheat oven to 375 degrees.
In a medium bowl, stir together Baking Mix, sugar, ground ginger and lemon zest. Cut in butter until it resembles small peas; stir in crystallized ginger. Make a well in the center. In a separate bowl, combine heavy cream and egg; mix well. Pour the liquid ingredients into the dry and mix lightly until incorporated. Do not overmix.
Turn the dough out onto a lightly floured surface and knead gently for 4 or 5 turns. Roll or pat dough into a circle 7 inches in diameter. Cut into 6 wedges and place on a baking sheet. Make sure to leave enough room between the scones as they will rise a bit and spread out. Brush the top of each scone with a little heavy cream and sprinkle with turbinado sugar.
Bake at 375 degrees for 18 to 22 minutes until golden brown.