Mya Allen

Preheat the oven to 350°F.
In a medium bowl, mix together the flour, baking powder, baking soda, salt, granulated sugar, crystallized ginger, and lemon zest. Cut the butter into the flour until the butter is broken into pea-size pieces.
In a small bowl, whisk together the buttermilk, cream, egg, and grated ginger until thoroughly mixed. Pour the buttermilk mixture into the flour-butter mixture mix until combined.
Dump the dough onto a lightly floured work surface and gently roll or flatten until it is 1 inch thick. Cut the dough into the scone size of your choice and re-roll the scraps, as needed. I made 9 scones. Place them on a baking sheet, spacing them 2 to 3 inches apart.
Bake for 27 to 30 minutes, or until the scones are a light golden brown on top. Transfer to a wire rack and let cool for 10 to 15 minutes.
To make the lemon glaze, whisk together the confectioner’s sugar and lemon juice. You should have about ½ cup.
When the scones have cooled for 10 to 15 minutes, top with the glaze and serve.