Preheat oven to 400F. Line a baking sheet with parchment paper, and set aside.
In a large mixing bowl, combine flour, sugar, fresh ginger, lemon zest, baking powder, ground ginger and salt. Using a pastry cutter or two knives, cut in the cold butter, working until the mixture resembles coarse crumbs. Add buttermilk and cream, reserving 1 tbsp of cream for later, and stir until just barely combined.
Turn the dough out onto a clean surface generously dusted with flour, and gently knead 5-6 times. Pat into a rough circle, then use a rolling pin to roll out to around 1" thick. Cut out scones using a 2" round or flower-shaped cutter, gathering up the scraps and re-rolling until you have 8 scones.
Arrange scones on the prepared baking sheet, spacing them ½" apart. Brush tops with remaining 1 tbsp cream, then sprinkle with turbinado sugar.
Bake scones in preheated oven for 25-30 minutes, or until top is golden brown and a toothpick inserted in the centre comes out clean.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/spring-blossoms-lemon-ginger-scones-and/