CANDIED LEMON PEEL

1. Wash lemons thoroughly.
2. Peel each lemon into large strips using a vegetable peeler, try not to remove the white pith from the lemon. If you do, you can remove the remaining white pith from the peels with a paring knife.
3. Put the peel strips in a heavy-bottomed pot and fill with 1 cup of cold water. Bring the water to a boil and strain. Repeat 3 times.
4. Place the peel, 1 1/2 cups of water, 1 cup sugar, and 1/4 cup Lyle's Golden Syrup in a medium-sized pot. Simmer for 15 to 20 minutes until the mixture becomes a thick syrup and the peel becomes translucent.
5. When the syrup has cooled, remove the peel strips and allow them dry on a rack for at least 1 hour.
6. Roll the strips in granulated sugar and chop into small (1/4"-1/2") squares.

SOUR LEMON CHERRY SCONES

1. Preheat oven to 350° and line two baking sheets with parchment paper or nonstick baking mats.
2. Measure the flour, sugar, baking powder, salt and ginger into a large bowl and whisk to combine.
3. Dice the butter into 1/2" cubes. Use your hands, a pastry cutter or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the pieces of butter are the size of almonds.
4. Stir in the lemon zest, candied lemon peel and cherries until they are fully incorporated.
5. Whisk the eggs and sour cream together, then add two-thirds of the mixture to the dry ingredients. Gently mix the dough just until it comes together, then add the remaining mixture, the dough should look scrappy and rough at this point.
6. Scrape the dough from the bottom and sides of the bowl to incorporate floury scraps. Move the dough to a lightly floured surface, it should come out as mostly one big chunk with some scrappy bits.
7. Gather the dough ball and bits and pat until it just comes together, you don't want to overwork the dough. The top should be chunky and rough, this ensures the crunchy crumbly character of the finished scones. Gently form the dough into two 4"-5" disks.
8. Cut the disk(s) into 6 wedges and spread out evenly on baking sheets.
9. Quickly prepare the egg wash by whisking together the egg, milk or water and a pinch of salt. Using a pastry brush, lightly brush the tops of the scones with the egg wash. Sprinkle with raw sugar.
10. Bake for 25-30 minutes, rotating the pans halfway through the baking time. The scones should come out a deep golden brown.
11. Place the baked scones on a cooling rack for at least 10 minutes.
12. Enjoy with your favorite jam and a cup of joe.