Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! Eight amazing sponsors are helping us host a GIVEAWAY of some incredible prizes for multiple winners. CLICK HERE to enter!
These are some of the best scones I’ve ever tasted, and I hang my head in shame that I’ve been blogging over three years and haven’t ever shared them with you. Brunch Week is the perfect opportunity! (Maybe I should’ve played it off like, oh I didn’t misstep, I was waiting for Brunch Week or something… eh, too late now!).
So these scones. They are probably the flakiest I’ve ever tasted, and this is the rare baked good that calls for yellow bananas, not overripe black ones, so when you grocery shop and buy bananas, there’s no waiting for them to blacken so you can bake with them. You can make these scones the same day you buy the friggin’ bananas! That right there is just very exciting.
The texture is amazing, and the flavor is so perfect. You’ve got sweet banana complemented by spicy ginger, then a tart-sweet lemon glaze is poured over the tops before you dive in. I have to highlight one of our main sponsors, Dixie Crystals here. They sent us all a huge box each of granulated sugar and confectioners’ sugar, both of which were used for these beautiful scones. Thank you to Dixie Crystals! Enjoy!
Source: Fine Cooking Magazine, Feb/Mar 2011
2 cups all-purpose flour
¼ cup Dixie Crystals granulated sugar
2 ¼ tsp baking powder
1 tsp lemon zest
Generous pinch of kosher salt
6 tbs cold, unsalted butter, cut into pieces
1 small barely rip, yellow banana, diced
1 tbs minced candied ginger
¾ cup plus 2 tbs heavy cream, plus more for brushing
¾ cup Dixie Crystals confectioners’ sugar
1 ½ tbs fresh lemon juice
Pinch kosher salt
To make the scones, preheat your oven to 375 F. Line a baking sheet with a silpat or parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Add the butter and use a pastry blender or 2 knives to work the butter into the flour mixture until a few pea-size lumps remain. Stir in the banana and ginger. Add the cream and gradually stir until the mixture just comes together. Knead for no more than 1 minute with your hands if you have a few scraggly bits.
Turn the dough onto a floured work surface and pat gently into a circle about 1 inch high. Using a chef’s knife, cut the dough into 8 wedges. Transfer them to the baking sheet, only spacing them about 1 inch apart (this helps them rise tall and not spread out). Brush the tops with heavy cream, and sprinkle some sugar, preferably raw, on the tops if desired. It’s good but not necessary.
Bake until the tops are golden, 19 to 25 minutes, rotating the pan halfway through. Cool the scones slightly, about 3-4 minutes before applying the glaze.
To make the glaze, whisk the confectioners’ sugar, lemon juice and salt together until smooth. Drizzle the warm scones liberally with the glaze. Serve.
- Bluberry Mint Julep by The Suburban Soapbox
BrunchWeek Breads, Grains and Pastries:
- Lemon-Glazed Banana and Candied Ginger Scones by The Texan New Yorker
- Apple Cinnamon Muffins by Feeding Big and more
- Baked Apple Cinnamon Doughnuts by The Chef Next Door
- Braided Pepperoni Pizza Bread by Hezzi-D’s Books and Cooks
- French Toast with Apple Compote and Caramel Syrup by The Redhead Baker
- Lemon Sticky Buns by The Barbee Housewife
- Same Day Mock Liege Waffles by A Kitchen Hoor’s Adventures
BrunchWeek Fruits, Vegetables and Sides:
- Apple and Caramelized Onion Tart by Tara’s Multicultural Table
- Tropical Smoothie by Gluten Free Crumbley
BrunchWeek Egg Dishes:
- Breakfast Burger by Cooking In Stilettos
- Fiddlehead, Sun-Dried Tomato and Basil Quiche by Palatable Pastime
- Poached Eggs on Asparagus Bundled with Prosciutto on Cheesy Polenta by Culinary Adventures with Camilla
BrunchWeek Main Dishes:
- Baked Seafood Stuffed Avocados by Rants From My Crazy Kitchen
- Fried Chicken Biscuits and Gravy Sandwich by From Gate to Plate
- Kielbasa Welsh Rarebit by A Day in the Life on the Farm
- Pulled Pork Pancakes by Brunch-n-Bites
- Sausage and Fried Apples by Making Miracles
- Brie and Raspberry Tarts by Jane’s Adventures in Dinner
- Lemon Meringue Angel Food Cake by Love & Confections
- Lemon Zucchini Bread by Sweet Beginnings
- Orange Cheesecake With Caramel Rum Sauce by Wholistic Woman
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.