Lemon Filled Scones - Recipe Card

2	cups Gold MedalÂ® 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

Ingredients

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2. Heat oven to 400Â°F. Lightly grease cookie sheet.
4. 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.
6. 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).
8. 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.