Instructions: Preheat oven to 350 degrees.

In a medium bowl, mix together flour, 1/4 cup sugar, baking soda and cream of tartar. Stir in ginger and lemon zest.

In a small bowl, combine buttermilk and oil and add to the dry ingredients, stirring just until blended.

Turn the slightly sticky dough out onto a lightly floured work surface and pat to 1/2-inch thickness. Using a floured, 4-inch round cutter, cut out the dough. Cut each circle in half to make half-moons. Reroll and cut the scraps, handling the dough as little as possible.

Place scones onto a baking sheet that has been lightly coated with nonstick cooking spray.

In a small bowl, lightly beat the egg with the water. Brush the tops of the scones with the egg glaze. Sprinkle scones with 1 tablespoon of sugar.

Bake for 15 to 20 minutes, or until the tops are golden and firm to touch. Serve warm. Serve these scones for brunch with Margarita Fruit Salad.

This recipe yields about 16 scones.

Matthie-Jacobs"

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