Ginger Pistachio Scones

Preheat the oven to 425 degrees Fahrenheit.

In a large mixing bowl, combine the flour, baking powder, and salt. Using your fingers, rub the butter into the flour mixture, squeezing and pinching with your fingertips until the mixture resembles a coarse meal and there are no butter lumps bigger than a pea. Add the sugar, ginger, and pistachios, and stir to mix.

In a small bowl, beat the half-and-half and egg to mix. Saving a tiny bit-maybe a teaspoon or two-for glaze, pour the wet ingredients into the flour mixture, stirring gently to just combine. The dough will seem dry and shaggy and may take a moment to come together; if necessary, add a few drops more of the wet ingredients. Using your hands, squeeze and press and knead the dough into a rough ball. Turn the dough out onto a board, and knead it briefly, only ten or so times. Do not overwork the dough. As soon as it holds together, pat it into a round about 1 inch thick. Cut the round into 8 wedges.

Place the wedges on an ungreased baking sheet, and brush them with the reserved glaze. Bake the scones for 10-14 minutes, or until golden. Cool them briefly on a rack, and serve.

Note: If you plan to eat them within a couple of days, store the scones in an airtight container at room temperature. For longer storage, seal them in an airtight freezer bag or container, and freeze them. Before serving, bring them to room temperature, and reheat them briefly in a 300-degree oven.