Preheat oven to 325°F. In a food processor, combine dry ingredients and butter and mix until all ingredients are incorporated. Mix in the cream by hand and stir in the candied ginger. Pat out the dough onto a floured surface, about 1/2" thick. Cut out circles to desired size with a cookie cutter or the edge of a glass. Mix the sugar and cinnamon together. Brush each scone with cream and sprinkle with cinnamon sugar. Place 2" apart on a greased cookie sheet. Bake for 25-30 minutes.