Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.

In a bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and ground spices. Whisk them together.

Cut the cold butter into the dry mixture until it resembles coarse crumbs.

Fold in the finely chopped candied ginger until evenly distributed.

Whisk the cream and brown sugar in a separate bowl until the sugar is dissolved, then pour into the dry ingredients.

Transfer the dough to a floured surface and shape it into a 7-inch circle, about 1-inch thick.

Cut the dough into 8 wedges with a sharp knife and arrange them on the baking sheet.

Brush the tops with the egg wash for a shiny finish, then bake for 18-22 minutes until golden.

Allow the scones to cool on a wire rack for a few minutes before serving.