This is a great time of year to buy candied fruit and candied ginger at the grocery stores.
They want to move these things off the shelves as the holidays are over and you can purchase them for very little money.
My 4 ounces of candied ginger cost 75 cents so I bought several as I like to nibble on candied ginger as well as use it in baking.

This recipe appears in Epicurious.com and was from the book "Nancy Silverton's Pastries from the La Brea Bakery" by Nancy Silverton.

2 1/4 c. ALL-PURPOSE FLOUR
1/3 c. GRANULATED SUGAR
1 Tbsp. BAKING POWDER
1 tsp. finely chopped LEMON ZEST
1 1/2 sticks (6 ounces) BUTTER, cut into 1-inch pieces and frozen
4 ounces CANDIED GINGER, finely chopped into 1/4 inch pieces
3/4 c. HEAVY CREAM, plus extra for brushing the tops of the scones

Place oven rack in middle position and preheat the oven to 400 degrees.
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment,
combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate.
Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large bowl and stir in the ginger.
Make a well in the center and pour in the cream.
Using one hand, draw in the dry ingredients, mixing until just combined.

Wash and dry your hands, and dust them with flour.
Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball.
Roll or pat the dough into a circle about 3/4 inch thick.
Cut into 8 wedges or use a 3-inch round cutter and cut out circles.
Gather scraps, if making circles, and pat and press the pieces back together, and cut out the remaining dough.
Place scones 1 inch apart on a parchment lined baking sheet.

Brush the tops with the remaining cream. I sprinkled the tops with coarse sparkling sugar.

Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.