Have ready a large (14- x 17-inch) cookie sheet lined with parchment or non-stick baking pan liner. Preheat the oven to 425 degrees with a rack in the center position. Place the flour, sugar, spice, salt, and baking powder into a large mixing bowl. Whisk to combine well. Add the cold butter and cut the butter into the dry ingredients with a pastry blender until the pieces of fat look like very coarse meal.
Stir in the candied ginger, apple, and fruit zest. Put the egg yolks into a 1-cup glass measure with pouring spout. Break the yolks up with a fork and gradually stir in heavy cream until the liquid reaches the 1-cup line.
Add the liquid to the dry ingredients and stir with a wooden spoon until the dough gathers together into a mass. Turn all the dough out—including any dry bits— onto a lightly floured surface, and knead briefly—just 2 or 3 times.
Flatten the dough into a 7-inch disc. Brush the top of the dough with 1 tablespoon cream and sprinkle evenly with the sugar. Cut the dough into 8 wedges.
Transfer the scones to the prepared baking sheet spacing them 2 or more inches apart. Bake for 15 to 18 minutes until the bottoms are golden brown and the edges of the scones are a dark brown. Remove scones from baking sheet and cool on a wire rack. Serve with butter.
NOTE: You can make dough a night ahead, shape it into a 7-inch circle, cover with plastic wrap, and refrigerate. The next morning, as the oven preheats, complete making the scones.