2 3/4 c. flour
1/2 c. sugar
1/4 c. cornmeal
2 whole A-1 LAFAZA vanilla beans
2 T. finely chopped crystallized ginger
3 t. baking powder
1 t. salt
3/4 c. cold butter, cut into small pieces
1 c. heavy cream
1 small peach, ripe but still firm
1 t. freshly grated ginger
2 T. turbinado sugar
Preheat oven to 450 degrees. Cut very thin slices around the peach (leaving the flesh on the pit), then cut around in the opposite direction, so that the slices are all cut in half. Twist around the center to remove all the pieces at once. Put the peach pieces in a small bowl and stir in the fresh ginger until evenly dispersed.
Mix the flour, sugar, cornmeal, crystallized ginger, baking powder, and salt in a large bowl. Rub in the butter with your fingers until the mixture resembles coarse meal. Slice the vanilla beans lengthwise and scrape out the seeds with the tip of a knife or spoon. Whisk them in with the cream until evenly distributed, then gradually add the cream to the dry ingredients, stirring until it clumps together.
Turn the dough onto a lightly floured board and gather it into a loose ball. Divide in half, then pat each half into a round a little less than half an inch thick (if one piece is slightly larger, use it for the bottom). Spread the gingered peaches evenly around the first disk, then cover with the second disk, patting it down and sealing the edges as needed. Cut the round into eight slices. Cut each eighth into three triangles, making them as even as possible.
Place the scones on a baking sheet lined with parchment paper and sprinkle with turbinado sugar. Bake for 12-13 minutes until the scones are golden brown.