GINGER SCONES

2 and 1/4 c all-purpose flour
1/3 c. sugar
1 T. baking powder
1 t. finely chopped lemon zest
1 and 1/2 sticks (6 ounces) butter, cut into 1-inch cubes and frozen
2/3 c. candied ginger, finely chopped into 1/4 inch pieces
3/4 c. heavy cream, plus extra for brushing the tops of scones
2 T. turbinado sugar (optional)

Adjust the oven rack to the middle position and preheat the oven to 400.

In a food processor bowl fitted with the steel blade, combine flour, sugar, and paking powder and pulse to incorporate. Add the lemon zest and butter and pulse on and off until the mixture is pale yellow and the consistency of fine meal.

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

Wash and dry 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. Slice (like a pizza) into 8 wedges. Move the circle of wedges onto a parchment-lined baking sheet and separate the wedges with 1 inch of space so they can rise gently. Brush tops with the remaining cream. Sprinkle with turbinado sugar (optional).

Batk for 12-16 minutes until the surface cracks and they are slightly browned.

BLUEBERRY POUND CAKE  

Preheat oven to 350

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each edition. Lightly spoon flour into dry measuring cups, level with a knife. Combine 2 tablespoons of the flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Add vanilla and mix. Pour cake batter into a 10 inch tube pan coated with cooking spray. Bake at 350 for 1 hr and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes: remove from pan. Combine powdered sugar and lemon juice in a small bowl: drizzle over warm cake.