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.
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.
I had trouble forming the dough. Maybe this is because I had to substitute half n half for heavy cream. They were a bit ugly, but the flavor was wonderful.
I understand the comment that these were more like a muffin than a scone. The buyer and cream make a very tender crumb. But these were delicious! I’ll be making these again?
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.