• Cut your butter into really small, pieces. Place your cut up butter into the freezer while you prep your dry ingredients.
• In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, salt, and freshly grated ginger. Mix until combined.
• Get your butter out of the freezer and add it to your mixing bowl. Use a pastry cutter, two forks, or your hands to crush the butter into the flour mixture. Aim to flatten the butter chunks into the flour mixture by rubbing the mixture between your thumb and fingertips. Repeat this until you're left with only small chunks of butter, about pea-size.
• Create a hole in the middle of your mixture by pushing the mixture to the edge of the bowl. Pour half the heavy cream into the well and start bringing the dough together with your hand or a wooden spoon. Mix until all the heavy cream is distributed.
• Add in heavy cream 1 tablespoon at a time until the dough reaches the right consistency. It should remain broken apart in large chunks, but it should hold together when you squeeze it in your hand. Be sure to mix thoroughly for at least 20 seconds before adding more heavy cream. Refer to the picture above! Save any leftover heavy cream and set aside.
• Gently fold in the candied ginger chunks and tip the dough onto a lightly floured surface.
• Use your hands to bring the dough together into a rectangle about 1 inch thick.
• Very lightly use a rolling pin to flatten your rectangle to about 8 inches wide and 12 inches long (about the length of your forearm). Fold the top and bottom of the dough towards the center till they overlap each other completely. (Refer to picture above!)
• Add a little more flour onto your surface and turn the folded dough so that the seam is running vertically. Roll the dough into an 8x12" rectangle and repeat the whole process two more times.
• Once you end on your final 8x12" rectangle, cut the dough into 4 rectangles by cutting the dough down the middle horizontally and vertically. Then, cut each rectangle diagonally so that you end up with 8 triangles.
• Place your scones in the freezer for 20 minutes while you preheat your oven to 400 F.
• Optional: Lightly brush the tops of your scones with heavy cream and sprinkle with Demerara sugar
• Bake at 400F for 15-18 minutes until the bottom is golden brown and the dough no longer appears wet. They will continue to cook on the pan after they come out of the oven, so it's better that they are slightly underdone.
• Let scones cool for 10 minutes before icing.

Ginger Icing

• In a small bowl, whisk together the ground ginger, powdered sugar, and milk until there are no more lumps. If your icing is too thick, add a splash of milk and mix until you get your desired consistency. If it's too thin, add more powdered sugar 1/2 tablespoon at a time to thicken. Use a spoon to spoon the icing on top of the scones.