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Lemon-Glazed Banana Scones with Crystallized Ginger

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Yields 8 scones

  • by from Fine Cooking
    Issue 109

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.

For the scones
  • 9 oz. (2 cups) unbleached all-purpose flour; more as needed
  • 1/4 cup granulated sugar
  • 2-1/4 tsp. baking powder
  • 1 tsp. finely grated fresh lemon zest
  • 3/8 tsp. table salt
  • 2-3/4 oz. (5-1/2 Tbs.) cold unsalted butter, cut into pieces
  • 1 small ripe (but not mushy) banana, cut into 1/4-inch dice (1/2 cup)
  • 1 Tbs. minced crystallized ginger
  • 3/4 cup plus 2 Tbs. heavy cream; more for brushing
  • Coarse white sanding sugar (optional)
For the glaze
  • 3 oz. (3/4 cup) confectioners’ sugar
  • 1-1/2 Tbs. fresh lemon juice
  • 1/2 oz. (1 Tbs.) unsalted butter, softened
  • Pinch table salt
Make the scones

Position a rack in the top third of the oven and heat the oven to 375°F. Stack two rimmed baking sheets and line the top one with parchment.

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.

Glaze the scone

In a small bowl, stir the confectioners’ sugar, lemon juice, butter, and salt until smooth. Drizzle the warm scones with the glaze. Serve warm or at room temperature.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 13; Protein (g): protein g 4; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 47; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 250; Cholesterol (mg): cholesterol mg 65; Fiber (g): fiber g 1;

Photo: Scott Phillips

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.

Really light and flaky, true you don't taste the banana nor ginger to much BUT they were scrumptious anyways.

These scones were super moist and flakey, but they were really bland. You could barely taste the banana and ginger, and the lemon glaze was really the thing that tasted good.

Wow! This was Fantastic! So soft and flakey and moist! Even moist 2 days later! Flavors came out perfectly! Whoot Woot! Going in my favorites for SURE!

Gluten-free version: I made these scones this morning with a number of tweaks and an adaptation to make them GF. They were incredible. Taking a couple of the comments to heart that the flavor could use a boost, I doubled up on the lemon zest (I zested a whole lemon) and candied ginger, I added a generous 1/4 tsp. of ground ginger, and used salted butter instead of unsalted to contrast & bump up the sweetness. I tried a trick I learned from America's Test Kitchen and melted the butter, then poured it into the cold cream and let it sit for several minutes to clump up. I have to eat strictly gluten free, so I substituted one of my favorite GF flour mixtures* for the all-purpose flour, whisked it with all of the dried ingredients, the lemon zest, banana and candied ginger, then mixed in the clumpy-butter/cream combination. Like a lot of GF doughs, this one was a bit wet (next time I might add just a bit more GF flour mix) and that may have added to the "spreading" of the scones as they baked, but the texture was light, fluffy and moist. *GF flour mixture: 1 C. sorghum flour, 1 C. potato starch, 2/3 C. tapioca flour, 1/3 C. almond meal/flour (Carol Fenster, PhD. "Gluten-Free 101").

I made these with my daughter and they were delicious! Very moist and flavorful. I followed the recipe exactly as written. They great the day we made them as well as the next morning.

I've made these twice and both times have found them to be amazing. They have more ginger flavor than banana but I like that. The dough was very easy to work with and the scones came out moist and tender.

Was this recipe actually tested? The liquid to dry ratio seems out of whack and the flavor profile is rather weak. Because I wanted to transport these scones I did not glaze them so increased the sugar in the base slightly to offset. My bananas were soft but firm and diced nicely and I used the granulated ginger but the flavor was dull. I added 1 tsp. Garam Masala spice blend but recommend adding some cardamom and nutmeg on top of that. Would also recommend using demerrera sugar to get more of a floral/molasses note. I only had skim milk and one partial banana that was mushy so I blended them together to get the heavy cream consistency but the dough was too wet to work with - ended up with drop scones. The baked texture was nice - muffin like.

We usually like to eat scones warm - but took the time to let these cool a little so the glaze could set, and this plus the crystallized ginger were essential in keeping these scones from being a little bland as the previous review found. The glaze and ginger added just enough important spark to make these scones sing, and make them special enough for an occasion that calls for something a little different. Unfortunately the banana I used had been frozen and was thus mushy so because this made it wetter I used less cream than called for, adding just enough to make the dough come together. These are unusual and delicious and light and tender, but you really cannot omit the crystallized ginger or lemon glaze or tinker with them in any other way IMHO.

Made these this morning and they were very light and tender! But a bit bland. I think I'll try them again but substitute some of the cream with pureed ripe banana. And perhaps increase the amount of diced banana. It just didn't "sing" with banana flavor. I think it needs a bit of tweaking and I'd love to hear what others have thought. Any suggestions???

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