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Lemon-Glazed Banana Scones with Crystallized Ginger

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.

Yields 8 scones


9 oz. (2 cups) unbleached all-purpose flour; more as needed

¼ cup granulated sugar

2¼ tsp. baking powder

1 tsp. finely grated fresh lemon zest

3/8 tsp. table salt

2¾ oz. (5½ Tbs.) cold unsalted butter, cut into pieces

1 small ripe (but not mushy) banana, cut into ¼-inch dice (½ cup)

1 Tbs. minced crystallized ginger

¾ cup plus 2 Tbs. heavy cream; more for brushing

Coarse white sanding sugar


3 oz. (¾ cup) confectioners’ sugar

1½ Tbs. fresh lemon juice

½ oz. (1 Tbs.) unsalted butter, softened

Pinch table salt


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 chefs 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.


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.


It is a quote. Fine Cooking Magazine February / March 2011

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