In a medium-sized mixing bowl, combine the flour, baking powder, baking soda and salt. Add the ginger, mixing to distribute, then the curry and sugar. Cut in the butter till the mixture is crumbly.
Add the buttermilk (or yogurt or sour cream), stirring till the dough just holds together. Transfer the dough to a lightly floured work surface, and pat it into a 10-inch square, about 1/2-inch thick. Cut the dough into 25 small squares, and transfer them to a lightly greased baking sheet.
Bake the scones in a preheated 425°F oven for 20 minutes, or until they're golden. Remove them from the oven and paint them with ginger syrup, if desired.