Unusual flavours but very enjoyable with a cup of freshly brewed tea/coffee on a wintery day.
- 2 cups flour
- 1/4 cup sugar
- 2 1/4 tsp. baking powder
- 1 tsp. finely grated lime zest
- pinch of salt
- 5 – 6 tbsp. unsalted butter, cut into pieces
- 1/2 cup ripe banana (not mushy) diced
- 1 tbsp. finely chopped crystallized ginger
- 3/4 cups plus 2 tbsp. heavy cream
- sanding sugar (yellow or white)
Place the rack in the oven in the top third and preheat your oven to 375 degrees.
In a large bowl, whisk the flour, sugar, baking powder, lime zest and salt together. With a pastry cutter, blend the butter together until only a few pea sized lumps of butter remain.
Stir in the lime and ginger and add the cream. With a fork stir until it just comes together.
Turn the dough out onto a floured surface and gently press it into a 7 inch circle about 1 inch high. Using a very sharp Chef’s knife cut into 8 wedges. Place these onto parchment lined cookie sheets, spaced about 10 inches apart. Brush the tops with heavy cream and sprinkle with the sanding sugar.
Bake for about 20-25 minutes, rotating halfway through the time so the tops brown evenly. Transfer to a rack and cool for about 5 minutes before serving.
Glaze
- 3/4 cup icing sugar
- 1 – 1 1/2 tbsp. lime juice
- 1 tbsp. unsalted butter, softened
- pinch of salt
Mix together until smooth and drizzle over warm scones. Serve with butter.
Now, what could be better. If you wish, also serve with lime marmalade.
oooh, so delicious.
