Lemon-Glazed Banana Scones with Crystallized Ginger

 

We always have browning bananas in our midst so, I am always looking for ways to unload these forgotten jewels.  This recipe comes with a bonus!  I finally opened the crystallized ginger that has been sitting around forever.

Click here for the original recipe at finecooking.com and have fun at their site by playing with the “create your own feature”.  We enjoy experimenting with the Pop feature – our new daily must do.

Lemon-Glazed Banana Scones with Crystallized Ginger

from Nicole Rees
Fine Living Magazine

adapted

 

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 1/2 tsp. finely grated fresh lemon zest

3/8 tsp. sea salt 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 1/2 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

~ 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

Glaze

~ 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.

Orange-Cranberry Scones with Turbinado Sugar

I found this recipe while thumbing through my Food and Wine 2010 Annual Cookbook.  What caught my eye was the lack of heavy cream in this recipe as well as the simplicity.  Five star rating, nothing flashy just basic, easy and good.
Here is the direct link on their web site Food and Wine.

 Orange-Cranberry Scones with Turbinado Sugar

from Food and Wine Magazine

1 1/2 cups all-purpose flour
3/4 cup quick-cooking oats
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons turbinado sugar
6 tablespoons unsalted butter, cut into small cubes and chilled
1/2 cup dried organic cranberries
2 teaspoons grated tangelo zest
1/2 cup buttermilk, plus more for brushing

~ preheat the oven to 425° or 400°for convection
~ line a baking sheet with parchment paper
~ in a bowl, whisk the flour, oats, baking powder, salt and 3 tablespoons of the sugar
~ using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal
~ mix in the cranberries and orange zest
~ stir in the 1/2 cup of buttermilk until a stiff dough forms; knead until it just comes together
~ on a floured surface, pat the dough into a 3/4-inch-thick round and cut into 8 wedges
~ brush with buttermilk. Sprinkle the remaining sugar on top
~ transfer to the baking sheet and bake in the center of the oven for 17 minutes, until lightly browned
~ transfer the scones to a rack and let cool slightly. Serve warm or at room temperature.

Chach..Chach...Changes for next time....
1cup of dried cranberries