Peach Ginger Oat Shortcakes

2 cups old-fashioned, rolled oats

1 1/2 cups all-purpose flour

1/4 cup light brown sugar, packed

4 tsp. baking powder

1tsp. ground ginger

1/2 tsp. sea salt

1/4 cup minced candied ginger

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

1/3 cup oat milk + 2 Tbsp. (for brushing tops of scones)

1 Tbsp. vanilla extract

1 egg, lightly beaten

Optional: Coarse sugar (such as Demerara) for sprinkling on top of scones

For serving:

Pitted, diced ripe peaches (I estimate 1/2 peach per person)

Pure maple syrup

Lightly sweetened whipped cream

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper, and set aside. 
2. In a large bowl, combine the dry ingredients: oats, flour, brown sugar, baking powder, ground ginger, and salt. Stir until combined. Add minced candied ginger and stir until coated in the dry mixture (this helps keep the minced ginger, which is pretty sticky, separated and suspended in the dough).
3. In a medium bowl, whisk together wet ingredients: melted butter, 1/3 cup oat milk, vanilla extract, and egg. 
4. Pour the wet ingredients into the dry and stir together until just combined - don’t over mix, but don’t leave any dry bits either. 
5. Turn the dough out onto a clean cutting board and divide into two equal parts. Gently shape the dough into two equal circles, 6 inches in diameter. 
6. Using a sharp knife, cut each circle of dough into six equal wedges to form the scones. Transfer the scones to the parchment-lined baking sheet. 
7. Brush the top of each scone with the remaining 2 Tbsp. oat milk. If using the coarse sugar, sprinkle evenly on top of each scone. 
8. Bake the scones for 16-18 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool. 
9. Serve warm, topped with diced peaches, a drizzle of maple syrup, and a dollop of whipped cream. Store scones in an air-tight container on the counter for 3-5 days.