scones - buttermilk or ordinary milk??

nettles77

which is best, wanna make up a load and freeze them. Thanks

FrenchMaid_2

My recipe only uses normal milk, I use Mary Berry's recipe for Devonshire scones and they are lovely and foolproof...I found the recipe here on the web http://www.deliaonline.com/text-only/messageboard/7/31370/thread.html

apple_mint

I've used the left over buttermilk from making my own butter in the past and the scones were lovely. I don't think this is the same as the buttermilk you buy though. I've also had a lot of success with a mix of half plain yoghurt and half milk. This is cheaper than specially purchasing buttermilk (plus I make my own yoghurt so I always have some in).

Hopefully someone should be along shortly who can tell you more about purchased buttermilk in scones.

DawnW

I have used any type of 'milk', including HM yogurt that needed using up, and milk that is a bit past its best / needs using up (not really 'off' though, yuk). All seem to work.

stressedoutmumof1

If you can't get hold of buttermilk, I make my own by adding a tbsp of vinegar to ordinary milk. HTH

ethansmum

FrenchMaid wrote: »

My recipe only uses normal milk, I use Mary Berry's recipe for Devonshire scones and they are lovely and foolproof...I found the recipe here on the web http://www.deliaonline.com/text-only/messageboard/7/31370/thread.html

Thanks for this recipe- but what do you 'glaze' it with?

Thanks!

Sugarhunny1

ethansmum wrote: »

Thanks for this recipe- but what do you 'glaze' it with?

Thanks!

2 rounded teaspns baking powder
75g butter at room temp.
50g caster sugar
2 eggs
225ml milkgrease 2 baking sheets-pre-heat oven 220c/gas7-Put flour and baking powder into bowl. Add butter and rub in till like breadcrumbs. Stir in sugar. Beat the eggs and make up to 10flu ozs with milk then put about 2 tabs. of the mixture aside to glaze. Gradually add egg mixture to dry ingredients, stirring it in until you have a soft dough.. Turn dough on floured surface and flatten with hand or rolling pin to a thickness of 1-2cms. Use a 2" cutter and stamp out. Put on trays, glaze and bake for 10-15mins., till well risen and golden. cool on wire rack.

HariboJunkie

I prefer them made with buttermilk but if I don't have any they taste fine with half milk/half HM natural yoghurt.

craftyfox

has to be buttermilk and soda bread flour


and i have the extra advantage of having freah churned butter and use the buttermilk to make soda bread, pancakes and scones - with big chunks of butter in it just like granny used to make :j

wigglebeena

DawnW wrote: »

I have used any type of 'milk', including HM yogurt that needed using up, and milk that is a bit past its best / needs using up (not really 'off' though, yuk). All seem to work.

I find milk on the verge of going off actually produces better results than fresh milk.

Rikki

I love buttermilk scones. :drool:

They are softer in texture and stay fresher longer.

The recipe I use is very simple too..

450g SR flour
1/4tsp salt
1 teaspoon icing sugar
60g butter
439ml buttermilk.

Sift dry ingredients into a bowl, rub in butter, stir in enough buttermilk to make a soft sticky dough.
On a floured surface kneed until smooth,
press out until 2cm thick
cut out and place onto a baking tray
Bake in a hot oven (180c) for 10 - 15 minutes

enjoy