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1
Preheat oven to 400 degrees F.
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2
Lightly spray one cookie sheet with non-stick cooking spray.
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3
Mix together flour, sugar, baking powder and salt in a large mixing bowl.
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4
Cut in cold butter with a pastry blender or with 2 criscrossing knives, until mixture resembles fine crumbs.
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5
Stir in buttermilk, ginger and white chocolate chips (or chunks) until dough leaves side of bowl and forms a ball.
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6
Divide dough in half.
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7
Place half of dough on prepared cookie sheet; use a little bit of flour to make it easy to pat or roll into a 7-inch circle.
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8
Spread lemon curd over dough to within 1/2-inch of edge.
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9
Again use a little bit of flour to pat or roll remaining dough into a 7-inch circle; gently place over lemon curd.
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10
Gently pinch edges to seal.
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11
Sprinkle top with coarse white sugar, if desired.
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12
Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
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13
Bake in preheated 400 degree F oven for 18-20 minutes or until golden brown.
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14
Let cool for 5 minutes before drizzling melted white chocolate over top.
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15
Topping:
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16
Melt white chocolate and drizzle over top of scones in a zig-zag design.
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17
Cut scones into wedges.
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18
Serve warm or at room temperature.
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19
Store scones in an airtight container at room temperature.
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20
*Note:
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21
Melting Chocolate.
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22
Melt chocolate in the top of a double boiler over hot, not boiling, water (too high a temperature changes the flavor and color).
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23
Speed up melting by first cutting the chocolate into small pieces, so that more surface area is exposed to the heat.
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24
Stir chocolate constantly while melting to keep the temperature consistent throughout.
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25
TIPS: Make sure the melting pan does not touch the water in the bottom pan or it will become too hot.
