12 servings

Hands on: 40 minutes Total time: 1 hour, 10 minutes

Photo: Becky Stein/Special Styling: Meridith Ford/AJC (ENLARGE)
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Crystallized ginger and fruit give liftoff to these tender scones, even better when served with Devon cream.

3 cups all-purpose or pastry flour

1 1/2 tablespoons baking powder

1 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter

4 tablespoons shortening

1 1/4 cup heavy cream

1/4 cup crystallized ginger (can be purchased, or see recipe)

1/4 cup candied pineapple

1/4 cup dried cherries

Heavy cream (optional)

Granulated sugar (optional)

Preheat oven to 425 degrees. Grease and flour two 8-inch cake pans.

Blend the flour, baking powder and salt.

Cut the butter and shortening into the flour mixture with a pastry cutter or two forks until the fats are about the size of large peas. Add the heavy cream 1/2 cup at a time until just blended. Fold in the ginger, pineapple and cherries. Do not overmix.

Spread the batter evenly into the cake pans. Brush top of batter with a little heavy cream and sprinkle with sugar, if desired.

Bake for 20 minutes, or until the tops of the scones are golden brown. Cut into wedges.

Per serving: 225 calories (percent of calories from fat, 52), 3 grams protein, 24 grams carbohydrates, 1 gram fiber, 14 grams fat (7 grams saturated), 33 milligrams cholesterol, 282 milligrams sodium.