You will need:
2 cups Flour
1/3 cup Sugar
1 Tbsp. Baking Powder
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Allspice
6 Tbsp. (¾ stick) cold, Unsalted Butter, cut into pieces
1/4 cup Dried Apple, chopped
2 Tbsp. Candied Ginger, chopped
1/2 cup Heavy Cream
1 tsp. Vanilla Extract
2 to 3 tsp. More Heavy Cream
Mix the flour, sugar, baking powder, salt, cinnamon, ground ginger, and allspice together in a fairly large mixing bowl. Drop in the 6 tablespoons of cold butter in 1 tablespoon pats, and coat them with flour before you begin "cutting" them in (see picture).
Cut in the butter with 2 knives or a pastry blender (I recommend the pastry blender, because it will produce a finer texture) and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs (see picture). Do not allow the butter to melt or form a paste with the flour.
Whisk the 1/2 cup heavy cream with the egg and vanilla in a separate bowl, and then add to the flour mixture, mixing with a spoon until the dry ingredients are moistened.
Then gather the dough into a ball and knead it gently against the sides and bottom of the bowl until it all loose pieces are incorporated and the bowl is fairly clean. Separate the dough into two equal balls, and pat each ball of dough into a 6-inch round about ¾ inch thick and cut each into 8 wedges and place at least ½ inch apart on the baking sheet (see picture).