Cut in cold butter and mix with fingers until butter is roughly pea-sized

Add ginger pieces and mix to distribute (I usually use about ⅓ cup of ginger pieces, but you can add up to ½ if you prefer more pieces

Add milk and mix together until the dough just holds together and all flour has been incorporated – I usually use my hands for this. Avoid overworking the dough.

Form dough into a ball and then flatten by hand to form a nicely rounded disk. Place disk on floured cutting board and roll slightly with rolling pin to get the disk about 1-1.5 inches in thickness (the thicker the dough, the taller the scones)

With a sharp knife, cut the disk in half; then cut each half into pie-shaped thirds (triangles). You can also cut the disk into quarters then eights if you want 8 smaller scones.

Lightly press down any popping-up ginger pieces and replace any that may have escaped during cutting.

Place scones on a baking sheet lined with parchment

Bake in oven preheated to 400°F for between 10-17 minutes. Check scones while cooking for browned bottoms which indicate doneness. Baking toward the upper end of timing will result in crunchier scones with browner tops – be sure to check that bottoms do not burn!

Set scones on rack to cool.

Melt white chocolate on low in a small pot, stirring frequently to avoid sticking. If your chocolate does not easily flow for drizzling when melted, add up to ½ teaspoon oil to thin chocolate to drizzling texture

Drizzle chocolate onto cooled scones with a spoon, or through a pastry bag (or corner of a plastic bag with tip cut out) as preferred