Preheat an oven to 350F.
In a large mixing bowl, mix the flour, sugar, baking powder, zest, candied ginger and salt.
Squeeze 2 T lemon juice into the cream, then stir into the dry ingredients until just combined.
Flour a surface and knead the dough a few times until it comes together.
Pat out the dough into an approximate 9" circle (about 1/2" thick). Cut into 8 wedges.
Line a baking sheet with parchment paper. Place each triangle approximately 1" apart.
Bake in preheated oven for 20-25, until pale golden on top. Leave on the sheet for 5 minutes after removing from oven, then remove to a rack to cool completely.
Mix the powdered sugar with the remaining lemon juice until smooth. Drizzle over the top of the cooled scones. Serve.