Preheat the oven to 400ºF. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
In a 2-cup liquid measuring cup, use a fork to beat together the heavy cream, eggs, lemon extract, and vanilla until combined. Chill until ready to use.
In a large bowl, combine the flour, sugar, baking powder, and salt. Drop in the ice-cold butter and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse wet sand.
Pour in the chilled cream mixture, ginger, and lemon zest and use a rubber spatula to stir until just combined.
Turn out the dough onto a lightly floured work surface and knead it a few times before forming it into a ball. With floured fingers, flatten it out into 1½ -inch-thick round. Cut the round into 8 equal-size wedges and transfer them to the prepared baking sheet.
Bake for 15 to 18 minutes, rotating the baking sheet halfway through baking. Transfer the baked scones to a wire rack to cool. Once the scones have cooled, dust generously with powdered sugar before serving.