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May 15, 2006 04:47 PM

scone recipes using buttermilk?

  • t

know of any good acone recipes using buttermilk?

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  1. This is my basic recipe. Variations listed below.

    10 oz (about 2.5 cups) AP flour
    2 Tbsp baking powder
    1/2 tsp salt
    4 oz (1/2 cup) butter, in small cubes
    1 cup buttermilk

    Sift together dry ingredients. Cut or rub butter into dry ingredients until it resembles coarse flour. [At this point, you can add any of the "variations" below.] Add buttermilk all together and stir until the dough comes together, adding a little more buttermilk if dough is too dry. Pat dough into a flat log about 1 inch thick. Cut log in half, then each half into half so you have 4 equal sized pieces. Cut each of those pieces into a triangle by slicing it diagonally, so you have 8 pieces.

    Bake on a silpat at 400 degrees until they are done, about 10-15 minutes. They should be a slight golden brown, but not very brown or they will be too hard when they cool.


    Savory options
    Add 1 cup shredded medium cheddar cheese and 1 tablespoons of chopped fresh dill

    Add 1 cup sharp cheddar and 1/2 cup diced ham

    Add 2/3 cup shredded (NOT grated) parmesan or asiago cheese, 1 Tbsp fresh chopped rosemary and 2 Tbsp toasted pine nuts

    Add 2/3 cup sauteed diced onions, 1/2 cup shredded gouda, and 1 Tbsp fresh thyme

    Sweet options:

    Add 2 Tbsp sugar to the sifted dry ingredients, then add 1 cup of any dried fruits or nuts that you'd like. Chunks of chocolate are good, too, and a bit of orange or lemon zest can be tasty, too. Some of my favorite combinations...

    1/2 cup dried cranberries
    1/2 cup toasted walnuts, chopped
    1/2 cup white chocolate chunks
    1 tsp orange zest


    1/2 cup dried cherries
    1/2 cup dark chocolate chunks


    1/3 cup crystalized ginger
    1 Tbsp grated fresh ginger
    2 tsp grated orange zest


    1 cup fresh blueberries
    1 tsp lemon zest

    6 Replies
    1. re: Non Cognomina

      I'm a bit surprised that your recipe calls for baking powder and not baking soda. I grew up making scones, the British kind, which can be made with sour milk. This was in the days when milk soured naturally. If you used sour milk, equivalent of modern buttermilk, you substituted baking soda which reacts with the acid to raise the dough.

      1. re: cheryl_h

        Scientifically, you are correct that the acid in the buttermilk/sour milk will react with the baking soda to raise the dough. The reason I prefer baking powder in the scones is that baking powder is double acting--it contains acid that is released when wet to react with the base (first reaction), and it is activated again when it is heated/baked (second reaction)to create a lighter texture in the crumb of the scone, which is my preference.

        1. re: Non Cognomina

          Do you add no sugar, even in your 'sweet' recipe?

          1. re: dippedberry

            I don't put sugar in the savory version. I find it's not necessary. Under the variations for sweet crepes I put 2 Tbsp sugar, as noted in the variation.

            1. re: dippedberry

              Clearer, now that you edited your original post. ; )

            2. re: Non Cognomina

              Some recipes, especially for quick breads, have both baking soda and baking powder. As you say, the soda reacts with the acid liquid (buttermilk, yogurt, even fruit puree), and the powder gives that extra kick in the oven.


        2. These are delicious:

          (I think I used dried cranberries instead of cherries.)

          1. There's a great recipe for scones with buttermilk in Baking With Julia. :)

            1. These oatmeal scones are delicious:

              You can also make them with diced dried apricots instead of currants.

              The maple-oatmeal scones in The Barefoot Contessa Cookbook are also delicious, but much more decadent.