Heat oven to 375 degrees F. In a large bowl, combine flour, sugar, candied ginger, baking powder and salt. Using a pastry blender or two knives, cut butter into flour, stopping when the pieces of butter are the size of peas. Stir cream to the flour mixture; gently mix until dough is formed.
Turn out onto a lightly floured surface; form dough into to two 6-inch round disks. Cut each disc into six wedges; place wedges on a large cookie sheet lined with parchment paper. Bake 30 to 32 minutes or until golden brown.
Serve warm or at room temperature.