In large bowl mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
2 cups all purpose flour, 1 cup sugar, 1 tsp baking powder, 1 tsp ground ginger, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup butter
Add the pears, 1/3 cup of the almonds and the candied ginger; toss. Mix in buttermilk just to blend.
3/4 cup pears, 1/2 cup almonds, 1/3 cup candied ginger, 2/3 cup buttermilk
Gather into a ball and gently knead 3 or 4 times on lightly floured surface. Pat or roll out 3/4-inch thick. Cut out circles with 2 1/2- to 3-inch round cutter, rerolling scraps as needed.
Place on baking sheet, spacing apart. Brush tops with egg, sprinkle with remaining almonds, dividing equally, and sprinkle with sugar.
1 large eggs, caster sugar
Bake in center of oven 12 to 15 minutes until springy to the touch and lightly browned. Remove to rack to cool. Serve warm or at room temperature.