Buttermilk/Heavy Cream Substitutions
I want to use up some buttermilk I have left and it so happens I've been tempted to make chocolate chip scones, problem is it asks for 1.5c heavy cream.
I've made scones previously with buttermilk but I was wondering what changes must be made in baking soda or baking powder amounts to make this work with buttermilk?
Try your hand a making your own sour cream using buttermilk and heavy cream.
Got this recipe from a book called Zero Waste Lifestyle:
1 cup heavy cream + 1/4 cup buttermilk. Sterilize a pint glass jar (hot soapy water), rinse well with hot water but just shake water out - do not dry. Put b-milk and cream in jar and gently stir to combine using a metal (stainless) spoon. Cover with cheesecloth and leave on counter for 12 hours. Cream will thicken at room temp, but directions I got advised allowing it sit near stove since it's always warm (but not a hot stove from use). Do not cover with jar lid - air is needed for the cream to thicken properly. After 12 hours or overnight, remove cloth, cover with lid, and place in fridge. It will last 7-10 days depending on how often it's opened/used.
By all means, if you want to use the recipe you have I'm sure some felllow hounds can give you great advice.
But I quite enjoy Martha Stewart's buttermilk scone recipe. You could try something like this that already calls for buttermilk, rather than trying to adapt an existing recipe.
Obviously in this, you can sub out the blueberries for chocolate chips. These sound so good right now!
P.S. I've made these a few times, both as directed, and with all AP-flour (and no cake flour) and the batches had little discernable difference. Just beware of overmixing (which I'm sure you already know.)
Even though buttermilk is thick like cream it does not function the same way in scones. Scones need a liquid, fat, and a leavening agent.
Buttermilk is a liquid and an acid. It reacts with baking soda to produce CO2. But baking powder has a powdered acid component, so it can be used with plain milk.
Cream is both liquid and fat. Thus it is possible to make biscuits (or scones) with just cream, and no added butter or shortening.
So if you changing from cream to buttermilk you need to consider to changes - a change in fat, and a change in baking soda/powder.
I think you need to either give the ingredients of your recipe, so we can make intelligent suggestions, or find another scone recipe that uses buttermilk. It doesn't have to be a chocolate chip recipe, since the chips are an addition like nuts and raisins that has little effect on the batter or baking.
I was looking at the Hershey's recipe both of these sites had:
I'll be willing to try the Martha recipe mentioned by EggyEggoo since it already uses buttermilk. I just don't automatically search Martha for recipes cause I've found many mistakes in their ingredient/instructions and the lack of user comments for many recipes makes it hard to determine if its worth the effort.
Your 2 recipes are basically the same, just different in size.
The MS blueberry one uses butter as the fat source. You could substitute chocolate chips for the blueberries. It uses buttermilk, but no baking soda. That is ok, since baking powder provides the leavening. Though a pinch of baking soda might make them brown better. I'd be prepared to add a little more buttermilk if the dough seems too dry.
Biscuit/scone doughs are pretty forgiving - unless you are aiming to maximum lightness, rise, or other specific quality.
looks like a good scone recipe. Chips could replace the currants. I'd also cut it in half since I usually make a 2c (flour) batch. It cuts the butter into the flour. Baking powder and soda proportions look about right. The baking time is longer than what I expect - I'd bake till they start to brown.