| 2 | cups Gold Medal® all-purpose flour |
| 1/4 | cup sugar |
| 3 | teaspoons baking powder |
| 1/3 | cup firm butter or margarine |
| 2/3 | cup buttermilk |
| 1 | tablespoon grated gingerroot |
| 1/2 | cup lemon curd |
| Â | Coarse or granulated sugar, if desired |
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- Heat oven to 400°F. Lightly grease cookie sheet.
- Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball.
- Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd).
- Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.