Preparation

1. Preheat the oven to 190 degrees Celsius.

2. In a large bowl sift the flour, sugar, salt and baking powder. Using your fingers or with the help of two knives, mix the cubes of cold butter with the flour mixture until thin crumbs form. Stir in the candied ginger and chocolate.

3. Add the cream, vanilla and egg and mix until a uniform dough is obtained.

4. Line a baking sheet with parchment paper or a silicone surface. On a floured cutting board, place the resulting dough and roll it out into a circle about 1 thick. Cut the dough circle into 8 triangles and place them on the parchment paper.

5. In a small bowl, whisk the remaining egg with a teaspoon of water and brush the top of the scones with glaze. Bake for 15-20 minutes until golden-brown.

6. Remove the scones and set the oven to grill. Sift powdered sugar on the scones and put them back in the oven until browned — keeping sure the sugar hasn't burned.

7. Serve with whipped cream and strawberry jam.