Lemon-Ginger Scones

I finally had time this morning to try making scones! These are good, but their texture is definitely more biscuit-like than cookie-like. I might play around with the ratios of things to see if I can rival my favorite ULA Cafe scones, but this is a good start! This recipe was taken from Joy of Baking.

Ingredients:
2 cups flour
1/4 cup white sugar
1 teaspoon baking powder (this is what I might try increasing next time)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1/2 cup crystallized ginger, chopped
zest of one large lemon
2/3 cup buttermilk
1 egg, lightly beaten, and 1 tablespoon milk for brushing on the top
raw brown sugar for sprinkling on the top

In a large bowl, mix together the dry ingredients, and then add the butter. Toss the mixture so that it looks coarse and the butter pieces are coated. Add your crystallized ginger and lemon zest, and stir again. At this point, pre-heat your oven to 400 degrees, add your buttermilk, and bind the dough together quickly and lightly. (You do not want to over-mix, or your scones will be very dense and heavy). On a floured surface, knead the dough for about a minute, and create a disk shape that's about 7 inches in diameter and about 1 1/2 inch high. Cut the disk into individual triangles. Prepare a baking sheet with parchment paper, and lay each triangle on the sheet; brush your egg wash on the tops of the scones, and bake for about 20 minutes.