Ginger scones

Ingredients:

2 cups all-purpose flour
1 egg
6 tablespoons granulated sugar, divided
2 1/2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
Butter or margarine
2 tablespoons grated orange peel
3/4 cup buttermilk

Preparation:

In large bowl, stir together flour, 4 tablespoons sugar, baking powder, ginger, soda and salt.
With 2 knives or pastry blender, cut in 1/2 cup butter until particles are fine. Stir in orange peel.
With fork, beat together egg and buttermilk. Add to flour mixture and mix.
Divide in 2 parts. Turn each onto heavily floured surface. Knead lightly with floured hands.
Pat into circles 5/8-inch thick and with floured knife, cut into 6 wedges.
Place on ungreased cookie sheet. Sprinkle each with 1/2 teaspoon remaining sugar.
Bake at 425 degrees F until golden, about 14 minutes. Serve split with butter and jelly.