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Preheat the oven to 375°F.
Combine granulated sugar, baking soda, baking powder, salt, ground ginger and flour in a large mixing bowl. Whisk thoroughly to combine.
Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add pear chunks and toss to coat.
Make a well in the center and add the egg, vanilla and the heavy cream. Mix just until combined.
Dump dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 segments.
Place on parchment lined baking trays. Brush with heavy cream and sprinkle with raw sugar, if desired.
Bake for 25-30 minutes. Transfer to a cooling rack.
Combine powdered sugar, the warmed cream, melted butter, vanilla bean paste and grated ginger. Whisk until combined.
Spoon glaze over cooled scones and top with freeze-dried pear bits, if desired.