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!