I worked with this recipe.
250 g flour
50g granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
113 grams very cold unsalted butter
1/2 cup heavy cream (120ml)
3 tablespoons ginger syrup (optional)
Additional heavy cream for brushing over scones optional
Additional sugar for sprinkling over scones optional
Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
Combine flour, sugar, baking powder, and salt in food processor and pulse to combine. Cut butter into Tablespoon-sized pieces and scatter over flour mixture, pulse until butter is cut up into the flour mixture and butter pieces are no longer visible. Combine the heavy cream and ginger syrup and pour heavy cream over flour mixture. Pulse until dough begins to clump together.
Transfer dough to a lightly floured surface and (handling lightly, as you don’t want to over-work this dough) add any add-ins at this point, gently working them into the dough. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
Form the dough into a smooth disk about 1″ thick by 6″ round. Cut the disk into 8 wedges, pressing the knife straight down with each cut. Transfer wedges to prepared baking sheet and place about 2″ apart. Brush lightly with heavy cream and sprinkle with sugar.
Bake on 375F for 14-16 minutes or until edges are just beginning to turn golden brown. Don’t over-bake your scones or they will be dry and tough. Allow scones to cool on baking sheet before serving and enjoying.