Instructions: Preheat oven to 400 degrees. 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 to 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 light brown, about 18 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature. Rewarm in 350 degrees oven before serving.)

This recipe yields 12 scones.

Comments: "While visiting Los Angeles recently," says Katherine Mollen of New York, New York, "I made sure to get to La Brea Bakery. The ginger scones were the best Ive ever had. Since theres nothing that comes close here in New York, Id like to try to make them at home."

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