Cook the Issue 2010: Lemon-Glazed Banana Scones with Crystallized Ginger - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Lemon-Glazed Banana Scones with Crystallized Ginger

By Pielove, member

December 24th, 2010

My family has been reading my posts on all the wild things I have been cooking this year in the Challenge-- so since I am visiting for Christmas, I thought it would be fun to cook a few things for them.  The problem is that most dinners are taken up by more traditional Christmas foods-- but breakfast is always open, so I was very glad to see some new recipes from Issue 109 coming online, including this banana-ginger scone recipe.

Because the heavy cream was allocated for my dad's infamous white barszcz (no beets, fermented oatmeal base), I used 1/4c cream in the scones and the rest buttermilk-- that was really good, as the buttermilk added a pleasant tang.  These scones are really excellent-- not overly sweet, but with a little sweetness from the glaze.  The crystallized ginger really made this recipe-- a touch of nutmeg might also be good.

Merry Christmas everyone!

Recipe Used: Lemon-Glazed Banana Scones with Crystallized Ginger


posted in: Gallery, Cook the issue 2010
Comments (2)

Pielove writes: ICD, no I haven't gotten the print copy. But if you plug "Fine Cooking 109" into the search box, then you will get the new recipes online. Posted: 9:37 am on December 25th

ICDOCEAN1 writes: Very nice! Did you get issue 109 already? I could use a project this week after all of the holiday cooking. Posted: 8:36 am on December 25th

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