These Extra-Tender Ginger Scones Are a Cross Between Flaky Biscuits & Spice Cookies

Let me set the scene for the day my baking game was forever changed by Martin Philip, head baker at King Arthur Flour Bakery and author of Breaking Bread:

It was cold. Like, the first truly cold day of the season in New York City. My scarf was powerless against wind so blustery, it was whipping against high-rise buildings as if they were made of Legos. I’d just finished Whole30, which, if you haven’t heard of it, is a program that aims to promote higher energy levels and overall well-being through concentrating on several specific food groups for 30 days. (Translation: I hadn’t had a cookie or a glass of wine for a month.)