Preheat oven to 375 degree F. Lightly grease a baking sheet or line baking sheet with parchment paper; set aside. In a medium bowl stir together the flour, 1/4 cup sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside. In a small bowl stir together the buttermilk and ginger. Add to flour mixture. Stir with a fork just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll one-half of the dough to an 8-inch circle. Place on prepared baking sheet. Spread dough circle with lemon curd to within 1/2 inch of the edges. Pat or roll remaining half of dough to an 8-inch circle. Place atop dough on baking sheet. Pinch edges to seal. Sprinkle top with coarse or granulated sugar. Using a sharp knife, score the top of the dough into 8 wedges, cutting 1/4 inch deep.
Bake for 30 to 35 minutes or until golden. Cool 15 minutes on baking sheet. Remove to a serving plate. Cut into wedges. Serve warm. Makes 8 scones.