• Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment paper.
• In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
• Using your fingers, a fork, or a pastry blender, work the butter into the flour mixture until it's crumbly with noticeable butter pieces with some larger, pea-sized pieces.

  Pro-tip: Don't overwork the mixture as it will make the scones tough.
• Stir in the sugared ginger.
• In a separate medium bowl, whisk together the maple syrup, egg, sour cream, buttermilk, and the vanilla extract until completely smooth. Pour into the dry ingredients and fold in using a spatula.
• Fold in the diced peaches and transfer the dough to parchment paper. Mold the dough into an 8" round. Sprinkle the top with turbinado sugar, if using.

  Pro-tip: This is a wet sticky dough. Using damp or wet hands to mold the dough. It's best to handle the dough as little as possible.
• Transfer the dough round to the freezer and freeze for at least 30 minutes. This step is optional but it helps the dough to keep it's shape while it bakes.
• Place the chilled dough, including the parchment paper, onto a cutting board and slice it into 8 pie-shaped pieces using a bench scraper or sharp chef's knife. Move to the prepared baking sheet and bake until golden brown, for 20-25 minutes
• If you add a glaze, cool the pieces on a wire rack for 10-15 minutes before glazing and spread a little on the top of each scone.

  Otherwise, serve warm or at room temperature with a little peach jam.

Glaze (Optional)

• Stir 1 tablespoon of milk into the powdered sugar and add more as desired.