Directions

1. In a small saucepan heat half-and-half over high heat until just simmering. Remove from heat; add tea bags. Let stand until reaching room temperature. Squeeze tea bags into mixture; discard tea bags.
2. Meanwhile, in a medium bowl sift together flour, 1/2 cup sugar, baking powder, ginger and cloves.
3. Using a large box grater, grate the cold butter into the dry flour mixture. Add chopped peach; mix lightly. Add the half-and-half mixture; stir until a soft dough forms.
4. Place dough on a lightly floured surface and knead 5 times. Roll dough to 3/4-inch thick. Let stand 15 minutes.
5. Preheat oven to 400°F. Using a 3-inch biscuit cutter, cut dough into rounds. Place rounds on a lightly greased baking sheet and sprinkle with raw sugar. Bake 15 minutes or until golden brown. Transfer to a wire rack to cool.