Preheat oven to 400 degrees.
Mix flour, salt, sugar, and baking powder in a medium mixing bowl.
Cut in cold butter with fingers until mixture is crumbly. Add ginger (and apples if you want).
Mix eggs, cream, and lemon peel in a small mixing bowl.
Add wet ingredients and stir until moistened. Don't over mix!
Knead 5 or 6 times. Roll into a circle on a floured board and cut into eight wedges.
Bake 15-20 minutes on a baking sheet separated or until top edges start to brown and a toothpick comes out clean.
Brush tops of scones with glaze while they are hot. (For the glaze, I found it was best to play with the amounts of lemon juice and p. sugar until it is glazelike, or else you end up with a huge amount of glaze.)
Enjoy with breakfast or afternoon tea!