• Preheat the oven to 425 degrees F.
• Whisk together the flour, cornmeal, sugar, salt, and baking powder.
• Add the chilled butter to the flour mixture. Use a pastry cutter to cut the butter into the flour mixture. Keep cutting the butter in until most of the butter is worked into the flour, with a few pea-sized pieces left intact. Mix in the lemon zest, candied ginger, and blueberries (only if using fresh berries - see baker's note for frozen berries).
• Whisk together the eggs with the half and half. Add the liquid to the dry mixture. Use a spoon or your hands to mix carefully. It will be shaggy with some dry patches. Dump it onto the counter. Use a bench scraper to fold the dough over itself. Give it about 8 folds total, until it just barely comes together. Pat into a disk.
• Transfer to a baking sheet lined with parchment. It should be about 1-inch thick. Brush with cream. Dust generously with sugar. Use a bench scraper or knife to cut into 8 equal pieces.
• Put the scones in the oven and reduce the heat to 400 degrees F. Bake until the scones are set in the middle, about 25 min.
• FROZEN BERRY BAKER'S NOTE: If you are using frozen berries, make sure they stay frozen until the very last second before adding them to the scones. You will add them AFTER you have tossed the dry mixture and the wet together and very gently fold them in. Pat into a circle and bake for 30 to 35 minutes.

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