Place the butter in the freezer until hardened. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Place the lemon zest in a bowl; add the granulated sugar. Using your fingers, massage the zest into the sugar to release the fragrant oils. Add 2 tablespoons of the cream (shaking the packet before opening), 1 tablespoon of the lemon juice, and 1 tablespoon of water; whisk to combine. In a separate, large bowl, whisk together the flour, baking powder, and a pinch of salt. Working quickly, using the large side of a box grater, grate the frozen butter into the bowl. Toss to thoroughly combine. Add the wet ingredients to the bowl of dry ingredients; stir to thoroughly combine (if the dough seems too dry, gradually add 1 teaspoon of water at a time and gently mix until the dough comes together). Gently fold in the candied ginger.

Transfer the dough to a large piece of plastic wrap. Form into a disk, about 6 inches in diameter. Tightly wrap the disk in the plastic wrap and refrigerate until set, about 20 minutes.

Meanwhile, place an oven rack in the center of the oven, then preheat to 350°F. Line a sheet pan with parchment paper. Cut the chilled dough into 4 equal-sized wedges. Transfer to the sheet pan, leaving about 2 inches between each scone. Evenly brush with enough of the remaining cream to cover (you may have extra). Bake 21 to 26 minutes, or until lightly browned and cooked through. Remove from the oven; let cool 5 minutes, then transfer to a rack to cool completely.

Once the scones are cooled, in a bowl, whisk together the powdered sugar and 1 teaspoon of the remaining lemon juice (you may have extra) until the sugar has dissolved. Serve the baked scones drizzled with the lemon glaze. Enjoy!