Ginger Scones

2 cups all-purpose flour
1 egg
6 tablespoons granulated sugar, divided
2 1/2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
Butter or margarine
2 tablespoons grated orange peel
3/4 cup buttermilk

In large bowl, stir together flour, 4 tablespoons sugar, baking powder, ginger, soda and salt. With 2 knives or pastry blender, cut in 1/2 cup butter until particles are fine. Stir in orange peel. With fork, beat together egg and buttermilk; add to flour mixture and mix. Divide in 2 parts. Turn each onto heavily floured surface; knead lightly with floured hands. Pat into circles 5/8-inch thick and with floured knife, cut into 6 wedges. Place on ungreased cookie sheet. Sprinkle each with 1/2 teaspoon remaining sugar. Bake at 425 degrees F until golden, about 14 minutes.

Serve split with butter and/or jelly.