Lemon Glazed Banana Scone Recipe and Eat Smart Scale Review


Good evening everyone!

Tonight we have a review of a pretty handy product to have in the kitchen. We have the EatSmart kitchen digital scale. For those of you who have never used a scale in your cooking / baking (like me), this is handy to have when baking especially. One benefit of a kitchen scale is you can reproduce a recipe more accurately when you measure by weight. In cooking, where you add seasonings and other ingredients to taste, the differences don’t show up as much. But in baking, following the recipe can mean the difference between a flat loaf and a fluffy loaf of bread. The scale helps with this problem. All EatSmart digital scales are accurate to +-.1 ounces or less.


EatSmart Kitchen Scale – Retail: $23-25

Lemon Glazed Banana Scones



You Will Need:

For the scones
9 oz. (2 cups) all-purpose flour; more as needed
1/4 cup white sugar
2-1/4 tsp. baking powder
1 tsp. finely grated fresh lemon zest
3/8 tsp. table salt
2-3/4 oz. (5-1/2 Tbs.) cold unsalted butter, cut into pieces
1 small ripe (but not mushy) banana, cut into 1/4-inch dice (1/2 cup)
1 Tbs. Powdered Ginger
3/4 cup plus 2 Tbs. heavy cream; more for brushing
For the glaze
3 oz. (3/4 cup) confectioners’ sugar
1-1/2 Tbs. fresh lemon juice
1/2 oz. (1 Tbs.) unsalted butter, softened
Pinch table salt

Let’s Get Started!

Position a rack in the top third of the oven and heat the oven to 375°F. Stack two rimmed baking sheets and line the top one with parchment.
Tip for bakers who have never used a scale…weight your bowl first, and then add the amount of ounces you need, some minor math required…I struggled. 😛

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

Turn the dough onto a lightly floured surface and pat gently into a 7-inch circle about 1 inch high. Using a chef’s knife or bench knife, cut the dough into 8 wedges.

Transfer to the baking sheet, spacing the wedges 1 to 2 inches apart. Brush the tops with heavy cream and sprinkle liberally with sanding sugar (if using).

Bake until the tops are golden, 19 to 25 minutes, rotating halfway through baking for even browning. Transfer the scones to a wire rack and cool slightly, 3 to 4 minutes.

Glaze the scone


In a small bowl, stir the confectioners’ sugar, lemon juice, butter, and salt until smooth.

Drizzle the warm scones with the glaze. Serve warm or at room temperature.



Please enter by clicking the picture below:

Prize: 1 Digital Kitchen Scale, as pictured above

Only Valid to US & Canada addresses

Ends: 11/7/12


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