Preheat oven to 450° F. Combine the flour, baking powder, spice, sugar, and salt in a mixing bowl. Stir well with a fork to mix and aerate. Add the butter to the flour mixture and either cut in with a pastry blender or work in using your fingertips until the mixture looks like fresh breadcrumbs.

Stir in the milk, egg, and crystallized ginger. Mix only until the dry ingredients are moistened. Do not overwork. Gather the dough into a ball and press so it holds together.

Lightly dust a surface with flour and turn the dough out onto the surface. Knead lightly about twelve times. Pat the dough into a circle 1/2” thick. For the glaze: Brush the milk over the dough and sprinkle evenly with the sugar. Cut the dough into twelve wedge-shaped pieces. Place the scones 1” apart on ungreased baking sheet. Bake 10-12 minutes, or until the tops are golden brown. Serve hot.

Tip: A food processor can be used for this recipe. Be sure not to overprocess.