I was in the mood for something sweet yesterday, but didn't want to blow my diet:
1 cup all-purpose flour (I used 1 cup unbleached flour and 1 cup ww flour, and the results were denser but more nutritious)1 cup cake flour 1 tablespoon sugar 1/2 teaspoon dried ginger 1/4 tsp cardamom (optional) 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon cream of tartar 4 tablespoons unsalted butter, cut in pea size cubes 2 ounces chopped, crystallized or candied ginger 3/4 cup milk 1 egg yolk, beaten with 1 teaspoon cold water to make an egg wash
Preheat the oven to 450 degrees F. You can mix by hand or with a food processor or mixer, but be careful not to over blend the dry ingredients. If you over-blend, your scones will be tough and chewy. Put the 7 dry ingredients in a bowl and add the cubes of butter. With your fingers, or with 2 knives, blend the butter into the dry ingredients until it resembles a course cornmeal. Some large pieces of butter should remain, this will make your scones light and fluffy. If you are using a processor, pulse briefly. Stir in the ginger bits. Add the milk and work quickly with a fork to incorporate. The dough should be soft and lightly moist. Again, don't over-mix. Turn the dough out onto a floured work surface and gently pat down until it stands about 1/2-inch thick. Cut into 12 triangles with a dough cutter or a knife and put onto an ungreased baking sheet. Brush the tops of the scones with the egg wash and sprinkle with some sugar. Bake for 12 minutes until golden. Let cool briefly.
Prepare the peaches:
Heat one 10 oz bag frozen peaches (or peel and slice 2 large peaches +/-) with 1/8-1/4 cup sugar (to taste) in saucepan until liquid bubbles and sugar is dissolved.
In retrospect, it would have been nice to spice the peaches in some way, with some more chopped candied ginger and a sprinkle of cardamom, maybe a bit of clove or cinnamon.
Whip 1/2 cup whipping cream with 1-2 Tb sugar until stiff peaks form.
Serve scones warm, topped with hot peaches and whipped cream.