Ginger Scones

FOR THE CREME FRAICHE: In a small mixing bowl stir together whipping cream and sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours, or till mixture thickens. When thickened, cover and chill in the refrigerator till cold or for up to 1 week. Stir before serving.

FOR THE SCONES: In a large mixing bowl stir together flour, baking powder, sugar, salt, and crystallized ginger, candied lemon peel, or ground ginger. Stir in currants or raisins. Make a well in the center of the dry mixture; add whipping cream all at once. Using a fork, stir just till moistened.

Turn the dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough for 10 to 12 strokes, or till nearly smooth. Pat or lightly roll dough to a 1/2-inch thickness. Cut dough with a floured 2- to 3-inch round cookie cutter, dipping cutter into flour between cuts. Place scones 1 inch apart on a large ungreased baking sheet. Brush tops with milk or additional cream.

Bake in a preheated 425 degree oven for 12 to 15 minutes, or till golden brown. Remove scones from baking sheet. Cool on a wire rack for 15 minutes.

TO SERVE: Split scones and spread with strawberry preserves. Top with crème fraîche.