"This is another appealing recipe found in my Grandparentsdotcom Newsletter that comes from blogger Becky Rosenthal's FAST TO THE TABLE FREEZER COOKBOOK which was touted as "full of dozens of freezer recipes for any meal of the day. These luxurious, zesty scones can be made wks in advance & frozen for a fast breakfast." IMO they are also perfect as a brunch item. In fact, the intro suggests that you "Make up 2 batches of these zippy ginger peach scones" - 1 for immediate use & 1 to freeze for later use. (Prep time was estimated) ENJOY!"

Original recipe yields 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (87.5 g)
Calories 251.3
Total Fat - 11.4 g
Saturated Fat - 6.8 g
Cholesterol - 56.4 mg
Sodium - 340.4 mg
Total Carbohydrate - 33.2 g
Dietary Fiber - 1.1 g
Sugars - 10.7 g
Protein - 4.2 g
Calcium - 122.6 mg
Iron - 0.7 mg
Vitamin C - 11 mg
Thiamin - 0 mg

Step 1

Preheat oven to 400F & get out a cookie sheet. Keep the peaches in the freezer until right before you need to mix them in.

Step 2

In a lrg bowl, mix together the flour, granulated sugar, baking powder, salt & fresh ginger. Cut in the cold butter w/a pastry cutter or by cutting the butter into sml, almond-size cubes & then using your hands to quickly combine the butter into the flour until pea-size granules are formed.

Step 3

Stir in the egg. Slowly add the cream, adding just enough that the dough leaves the sides of the bowl & starts to form a ball. Rough chop the frozen peaches & toss them w/1 tbsp of flour. Quickly but gently stir in the crystallized ginger & floured frozen peaches (quickly so the peaches don’t thaw).

Step 4

Pat the dough into an 8-in circle on the ungreased cookie sheet. Cut into 8 wedges w/a sharp knife that has been dipped in flour, but do not separate the wedges. Brush w/a little additional cream & sprinkle w/sugar. Bake for 20-24 min or until golden brown. Remove from the oven & let cool slightly before serving or allow to fully cool before freezing.