These are beautiful, light-tasting scones that are perfect with a cup of tea. I used my basic scone recipe which you can find here: http://downrightvegan.blogspot.ca/2017/05/cranberry-orange-
scones.html But just make a few substitutions. Leave out the orange zest and cranberries, and add
about a cup of chopped peaches and a teaspoon of ground ginger or a teaspoon of freshly grated ginger. Instead of using 3/4 of a cup of almond or soy milk, I used a half a cup of almond milk and added 1/4 cup of the light syrup from the peaches to it. (I used canned peaches, but when peach season starts here in southern Ontario, I will use fresh peaches.).
Cook the scones at 400F for 20 to 25 minutes.