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Banana Lemon Scones

Banana Lemon Scones

Give me carbs.

Yancey and I were watching late-night TV the other night. (I'm the last one to join the party, but I'm finally smitten with Jimmy Fallon.) I was full from dinner and drowsy. And yet, unbelievably, I was thinking about breakfast the next morning. About how I didn't want a kale smoothie or rewarmed Irish oats. How I wanted to smell something in the oven and the kids to come running up the stairs asking what it was.

I had a foggy memory of this scone recipe from an edition of Fine Cooking that's long since disappeared. I'm an insatiable magazine reader, but I don't keep them. It might threaten our marriage. So I sometimes clip or scan recipes, but mostly I just enjoy them in the moment and move on. Thank God for the internet and for YMCA members who will read any old donated crap in order not to focus on their workouts. 

I was skeptical that one diced banana would do the trick, but these were so stunning. They had a delicate banana aroma and flavor, but totally different than banana bread or banana cake. And, if you really pay attention, bananas are actually a little acidic, and the lemon paired perfectly. I have hardly been known to peel a banana and eat it out of hand, but I can't resist banana desserts and baked goods.

We've had some sweet family time this weekend--cooking, a little road trip with lots of singing, naps, New York Times. And, despite my skepticism, Spring has got to come. It can't help but get closer.

Banana Lemon Scones
Adapted from Fine Cooking. I added 1/4 c. brown sugar for two reasons--to make them sweeter and to make them more tender. It had the effect of the scones spreading ever so slightly, but it was worth it. If you want sturdier guys, leave it out. Most scones aren't good the next day, but these are delicious as the banana keeps them moist.

For the scones:
2 c. flour
1/4 c. granulated sugar
1/4 c. brown sugar
1 Tb. finely grated lemon zest
1/2 tsp kosher salt
6 Tb. cold unsalted butter, cut into pieces
1 medium ripe (but not mushy) banana, cut into 1/4"dice
3/4 c. + 2 Tb. heavy cream(and more for brushing)
coarse white sanding sugar (optional) 

For the glaze:
3/4 c. powdered sugar
1 1/2 Tb. lemon juice
1 Tb. butter, softened
pinch kosher salt

Heat oven to 375 and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugars, lemon zest, and salt. With your fingers, rub the butter into the flour mixture until a few pea-sized lumps remain. Stir in the banana. Add the cream, and with a fork, gradually stir until the mixture just comes together.

Turn the dough onto a lighly floured surface and pat into a 7" circle about 1" high. Using a chef's knife, cut the dough into 8 wedges. Transfer to the baking sheet, spacing the wedges 1-2" apart. Brush the tops with heavy cream and sprinkle liberally with sanding sugar (if using).

Bake until tops are golden, about 18-20 minutes, rotating halfway through baking for even browning. Transfer scones to a wire rack and cook slightly, 3 or 4 minutes.

In a small bowl, stir the powdered sugar, lemon juice, butter, and salt until smooth. Drizzle the warm scones with the glaze. Serve warm or at room temperature.

Reader Comments (12)

Oh! Delicious sounding, and I have frozen bananas! Thank you, Leftoverist, for the inspiration! Gary will be thanking you, too, but in the morning! This is what we remember later..............it's so wise of you!
March 4, 2012 | Unregistered CommenterLynn M
Love your first line of this post.

These sound good and I'm not a scone fan (I fall in the biscuit camp :) I tried making granola bars last week with mashed bananas and that worked pretty well. Tasted great, didn't set up well. The banana and the lemon has me wondering about these. I think I'll give them a whirl some feast day during Lent.

March 7, 2012 | Unregistered CommenterEm
Hello there! I read this blog called 101 Cookbooks, and Heidi linked to this Say Daily map of online food blogs, and you're on it too! Just thought I would share it with you in case you haven't seen it yet. I was pretty excited when I saw In Praise of Leftovers listed. Love your blog! I have been reading for a long time :)

March 10, 2012 | Unregistered CommenterSarah
Another fine example of your influence, IPOL: our women's prayer group has now met for 11+ years, and is going strong. I made these for us today, and we all send you our love and prayers and best wishes in Bellingham. We do miss you and your leadership a lot, and we can tell your kids are growing up; we rejoice! Thanks again!
March 10, 2012 | Unregistered CommenterLynn M
I think the slight spreading is worth it for the sweet taste, What do you think would be the effect of adding sweetener instead of sugar though?
March 14, 2012 | Unregistered CommenterPatent Attorney
I made these last weekend, and they will definitely be made again! Thanks for the inspiration! My husband has never before met a scone he liked, and he had 3 of these.
March 15, 2012 | Unregistered CommenterKelly Balch Borwick
Made these and I am out about on FB singing their praises, and yours. Yummers Sarah!
March 16, 2012 | Unregistered CommenterNoel
I wouldn't have thought to put lemon and banana together, but these look fantastic!
March 17, 2012 | Unregistered CommenterAmelia
I know what you mean about smelling something in the oven and going to see what it is - that's when you know it's going to be good,
April 26, 2012 | Unregistered CommenterIgloo
That looks tasty. I'm going to give it a try over the weekend. I'll have to use another knife though seeing as we don't have a proper chef's knife. I hope everything turns out ok.
June 6, 2012 | Unregistered Commentergerber tools
You unfortunately left off the 2 1/4 tsp. baking powder. Without a leavener, these aren't going to work as well. Thanks for the recipe. I just wish I'd noticed before I put them in the oven!
October 16, 2012 | Unregistered CommenterRachel
These look mouthwateringly delicious! I will definitely have to try and make these, great pictures and post!
August 6, 2013 | Unregistered CommenterPhoto Guy

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