You know which Betty!
Well, actually, Betty Crocker is unknown here in NZ. Sad. But there is a huge selection of cooking books at every store you might imagine. I like that a lot of them are smaller sized books and that they stay open easily when I'm working out of one. Have yet to make a single cupcake recipe from the book I bought last year, but the scones book I grabbed a couple weeks ago has been devirginized. We've got bananas going off so I decided to try one of the two banana recipes...with some fidgeting because I don't have a scale to measure dry things properly with (I want a sleek, small, super accurate one, like pot dealers use you know?) and so had to guess a bit. Those years of Home Ec in Ellensburg's school system paid off and the results were quite good.
When I spoke with Mummy earlier today and let her know my baking plan (apple pie has been shucked off until tomorrow) and how at loose ends I feel right now, she said that maybe I just need to let go and indulge and enjoy my Earth Mother time at home. Which sounds good, right? I think so. And I am homey. Just haven't had a home to be homey in for a long while. So, because I'm school-less and jobless and I don't want to bore you with knitting, I thought you might like to see today's Hestia-worshipping* process, in abbreviated fast-photo mode:
Mmmmmm...dough log...
Into the oven to bake...
And out of the oven to eat!
Wholemeal Banana Scones
Adapted from the Banana Bran Scones by Genevieve Knights, more info here.
2 cups wholemeal flour
2 tsp baking powder
pinch of salt
1/2 tsp cinnamon
wee nip vanilla extract
one peeled banana
1/3 cup cream
1/3 cup apple juice
Preheat oven to 220 Celcius...which I have no idea of in Farenheit...oy! ...425-450ish my source says.
Starting with dry ingredients, toss everything in a small mixing bowl and mix together. If it's too dry add a splash more apple juice (I found I didn't need to once the banana was properly mashed in). When dough forms a ball and pulls away from sides turn out onto lightly floured surface. Go ahead and use regular white flour for the surface and your hands. Roll dough into a log and slice to your preference and needs. I went with 8 thick slices.
Pop onto baking pan and into oven for 8+ minutes, until lightly golden brown and fragrancing your kitchen. Allow to cool on wire rack until hands can hold them comfortably. Eat.
I enjoyed mine with fresh blackberries, but butter or honey or jam would be lovely too.
*Hestia, by the way, is the virgin hearth goddess of ancient Greece. Even Zeus couldn't get a party or gathering started until she arrived. She was not depicted in statues, instead the central hearth of a home was her effigy and domain.
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