Heat oven to 375ºF. Line a baking sheet with parchment.

In a mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Stir in the cream, water, and half the lemon juice to form a thick, smooth batter. Mix in the candied ginger.

Turn the dough out onto a floured surface. Use your hands to pat it into a 9-inch round (1/2-inch thick). Cut into 8 wedges. Arrange the wedges 2 inches apart on the baking sheet

Bake 20-25 minutes or until the edges begin to brown. Let cool completely.

While the scones cool, prepare the glaze by mixing together the powdered sugar and remaining lemon juice until smooth. Drizzle each scone with 1 teaspoon of glaze. Let rest for 10 minutes to allow the glaze to set.