For the ginger scones, first beat butter with sugar until thick and creamy. Add lemon zest, eggs, flour, milk, baking powder, whipped cream and ginger and stir everything together until smooth.
Place paper baking cups, two at a time, on a baking sheet and fill with batter. Bake in the preheated oven for 12-15 minutes at 175 °C.
Let cool and glaze the ginger scones with warm dissolved lemon jam.
Preparation Tip:
Clotted cream also goes well with the ginger scones.
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