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Set your oven rack on a rung in the top third of the oven. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.
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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl whisk together the flour, baking powder, baking soda, salt, and ground dry spices.
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Add the cold butter, tossing to coat with the dry ingredients. Then press the butter pieces between your thumbs and forefingers into small flat pieces, or "leaves."
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Add the ginger and toss to combine.
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In a small bowl whisk together the cream and brown sugar.
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Add the wet ingredients to the dry ingredients and mix gently until the mixture is just combined. The dough should be firm and barely cohesive (some dry bits are OK).
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Transfer the dough to a lightly floured work surface, and fold a few times to incorporate any dry bits if necessary.
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Pat the dough into a circle 1" thick and 7" across. You may chill the dough until set for easier cutting.
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Cut the dough into eight wedges with a chef's knife, cutting directly down; don't saw. Arrange the scones evenly on the prepared pan.
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Brush the scones with the egg wash and garnish with coarse sugar, if desired.
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Bake the scones for 18 to 22 minutes on the top rack, rotating after 14 minutes, until they're light gold and firm to the touch.
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Remove the scones from the oven, and serve warm or at room temperature. Store baked scones, well wrapped, at room temperature for 2 to 3 days; or freeze for up to 1 month.
