Preheat your oven to 425°F (220°C) and prepare a baking sheet.

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cardamom.

Add cold, cubed butter into the dry ingredients and mix until resembling coarse crumbs.

Gently fold in diced candied ginger evenly throughout the mixture.

In a separate bowl, whisk together heavy cream and brown sugar until smooth.

Combine the wet ingredients with the dry mixture, folding gently until just combined.

Transfer the dough to a floured surface, flatten into a circle, and chill if desired.

Cut the dough into eight equal wedges and place them on the baking sheet.

Beat an egg and brush it over the tops, then sprinkle with coarse sugar.

Bake for 18-22 minutes, rotating after 14 minutes, until golden and firm.

Let cool on the baking sheet for a few minutes before serving warm or at room temperature.