Yield: Yields 8 scones
Crystallized ginger and lemon zest complement the assertive banana flavor in these scones. While scones are usually best the day they’re made, added moisture from the banana will keep these delicious for an extra day.
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In a large bowl, whisk the flour, sugar, baking powder, lemon zest, and salt. With your fingers, rub the butter into the flour mixture until a few pea-size lumps remain. Stir in the banana and the ginger. Add the cream; with a fork, gradually stir until the mixture just comes together.
Turn the dough onto a lightly floured surface and pat gently into a 7-inch circle about 1 inch high. Using a chef’s knife or bench knife, cut the dough into 8 wedges. Transfer to the baking sheet, spacing the wedges 1 to 2 inches apart. Brush the tops with heavy cream and sprinkle liberally with sanding sugar (if using).
Bake until the tops are golden, 19 to 25 minutes, rotating halfway through baking for even browning. Transfer the scones to a wire rack and cool slightly, 3 to 4 minutes.
These scones had decent flavour but the texture was more like that of a muffin than a scone.
This has become a family favorite. I love ginger, often have an extra over-ripe banana on hand, and this easy recipe is perfect for us.
These are absolutely delicious! I love scones and make them often, but these have turned into the family favorite. I love crystallized ginger, but have restrained myself from adding too much more than called for. Part of the delight of this recipe is that you find different morsels (banana, ginger) in each bite, and I don't want aLL bites to have as much ginger as I would love. It is also a very easy recipe, though when made in a very dry climate such as mine, I must add more cream to get it to stick together at all.
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