Ginger Peach Scones

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.

TO FREEZE: Once cooled, use the "Wrap & Bag" method to freeze = Wrap them separately & tightly in plastic wrap. Then place them in a larger freezer-safe resealable plastic bag. These are nice to package individually in the event you might like to grab & reheat a single scone. Reheat in a low temp oven or microwave in 10-second bursts until warmed. You can also defrost them overnight. Just cover & set them out on the counter to thaw.

NOTE FROM ME - Frankly, my method would eliminate the cookie sheet in favor of using a pie plate, tart pan, spring-form pan or other type baking pan in the suggested size