Lemon-Glazed Banana Scones with Crystallized Ginger

Lemon-Glazed Banana Scones with Crystallized Ginger
Photo by Scott Phillips


  • 2-¼ tsp. baking powder
  • Coarse white sanding sugar (optional)
  • 9 oz. (2 cups) unbleached all-purpose flour; more as needed
  • ½ oz. (1 Tbs.) unsalted butter, softened
  • 3 oz. (¾ cup) confectioners’ sugar
  • 1 tsp. finely grated fresh lemon zest
  • 1 Tbs. minced crystallized ginger
  • + 7 more ingredients
    • 3/8 tsp. table salt
    • Pinch table salt
    • ¼ cup granulated sugar
    • ¾ cup plus 2 Tbs. heavy cream; more for brushing
    • 1-½ Tbs. fresh lemon juice
    • 2-¾ oz. (5-½ Tbs.) cold unsalted butter, cut into pieces
    • 1 small ripe (but not mushy) banana, cut into ¼-inch dice (½ cup)

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-siz...

View full recipe at Fine Cooking


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