Source: The following recipe from Fire 'n' Ice, by Linda Matthie-Jacobs & Sheri Morrish, was submitted by Marilyn Helton.

Flavorful Lemon Ginger Scones

Servings

2 cup white all purpose flour
0.25 cup sugar
1 tsp baking soda
1 tsp cream of tartar
2 oz crystallized ginger , finely chopped (1/4 cup)
2 tsp grated lemon rind
1 cup low fat buttermilk (2%)
1 tbsp canola oil
1 Eggs, large, raw
1 tbsp cold water
1 tbsp sugar

1 Preheat oven to 350 F.
2 In a medium bowl, mix together flour, 1/4 cup sugar, baking soda, and cream of tartar. Stir in ginger and lemon zest.
3 In a small bowl, combine buttermilk and oil and add to the dry ingredients, stirring just until blended. Turn the slightly sticky dough out onto a lightly floured work surface and pat to 1/2-inch thickness. Using a floured, 4-inch round cutter, cut out the dough.
4 Cut each circle in half to make half-moons. Re-roll and cut the scraps, handling the dough as little as possible. Place scones onto a baking sheet that has been lightly coated with nonstick cooking spray.
5 In a small bowl, lightly beat the egg with the water. Brush the tops of the scones with the egg glaze. Sprinkle scones with 1 Tbsp of sugar.
6 Bake for 15 to 20 minutes, or until the tops are golden and firm to touch. Serve warm.