Banana Scones with Crystallized Ginger

These scones use mashed bananas in place of eggs, and the candied ginger gives it a wonderful flavor.


Cut the butter into the flour until pea-size crumbs form. Crystallized (or candied) ginger can usually be found in the candy or dried fruit section of your grocery store.BananaScone2

Slice the dough into 4 or 8 wedges, brush with a bit of cream and sprinkle with coarse sugar if desired. The cream helps the sugar crystals adhere, but it also gives the surface a lovely golden crust.BananaScone3

Banana Scones with Crystallized Ginger
Prep time:
Cook time:
Total time:
Serves: 8
  • 2 cups GFC Baking Flour Blend
  • 1 tsp xanthan gum
  • 2 ¼ tsp baking powder
  • ¼ cup sugar
  • 1 tsp lemon zest
  • ½ tsp salt
  • 5 ½ Tbsp butter or margarine, cold & cubed
  • ½ cup mashed banana
  • 1 Tbsp crystallized ginger, minced
  • ¾ cup heavy cream, almond milk or canned premium coconut milk +1 Tbsp for brushing
  • 1 Tbsp coarse sugar, optional
Glaze (optional)
  • ¾ cup icing sugar
  • 1 ½ Tbsp lemon juice
  • 1 Tbsp butter or margarine
  • Pinch salt
  1. In a large bowl whisk together the dry ingredients. Cut in the butter until pea-size lumps remain.
  2. Add the banana and ginger, then stir in the cream and mix until just incorporated.
  3. With floured hands, shape the dough into a disc about 7” wide and 1” thick. Place on a parchment lined baking sheet and cut into 6-8 wedges with a knife - you can leave the wedges together, or pull apart slightly.
  4. If you don't want to glaze them after they are baked, you can brush each with a bit of cream and lightly sprinkle with coarse sanding sugar.
  5. Bake at 375°F for about 25 minutes until fully cooked through (internal temperatures is above 202°F).
  6. For the glaze, mix all ingredients together until smooth. Drizzle over warm scones.




  1. When the biscuits are in the oven, the heat causes the large pieces of butter to release its moisture, and the steam that’s created separates the layers of the dough – which helps them rise and creates flaky and tender biscuits. If lard or shortening was used (which contains no water content compared to butter), you would end up with heavy and dense biscuits.

  2. Rice milk can be used, but in comparison (even to almond milk) it is so much thinner – more water-like consistency than a creamy one. Using one of the other milk/substitutes listed will produce a scone with a better texture and richer flavor.

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