In a large bowl whisk together the dry ingredients. Cut in the butter until pea-size lumps remain.
Add the banana and ginger, then stir in the cream and mix until just incorporated.
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.
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.
Bake at 375°F for about 25 minutes until fully cooked through (internal temperatures is above 202°F).
For the glaze, mix all ingredients together until smooth. Drizzle over warm scones.