scones - buttermilk or ordinary milk??

wigglebeena

Soya milk that has just 'turned' i.e. curdles in hot tea works nicely too. Very nicely, lovely scones.

purpleivy

I love buttermilk scones too, I use the recipe on the Longley Farm website, using slightly less sugar. I also use milk going 'off' as that is good as well.

competitionscafe

I use buttermilk too - the recipe is from Angela Nilsens 'Ultimate' recipe book (and BBC Good Food mag series) where she tries to make classic recipes testing various different methods and ingredients (and asking different chefs) in order to find the 'ultimate' version. For scones she preferred the ones made with buttermilk the most. Many recipes from the book/ magazine articles can be found here, including the 'ultimate chocolate cake' (Which I have not tried yet)
http://www.bbcgoodfood.com/search.do?showFilter=tested&orderFilter=hrated&x=49&y=14&searchType=recipes&keywords=&y=14&x=10&filters=chef9

Her scones recipe is here and they are delicious:
http://www.bbcgoodfood.com/recipes/1729/ultimate-scones

Handle the dough as little as possible and don't twist the cutter.

Fresh, homemade scones still warm from the oven with butter and raspberry jam (and cream if you are feeling naughty) yum! yum! yum!

MrsE_2

competitionscafe wrote: »

I use buttermilk too - the recipe is from Angela Nilsens 'Ultimate' recipe book (and BBC Good Food mag series) where she tries to make classic recipes testing various different methods and ingredients (and asking different chefs) in order to find the 'ultimate' version. For scones she preferred the ones made with buttermilk the most. Many recipes from the book/ magazine articles can be found here, including the 'ultimate chocolate cake' (Which I have not tried yet)
http://www.bbcgoodfood.com/search.do?showFilter=tested&orderFilter=hrated&x=49&y=14&searchType=recipes&keywords=&y=14&x=10&filters=chef9

Her scones recipe is here and they are delicious:
http://www.bbcgoodfood.com/recipes/1729/ultimate-scones

Handle the dough as little as possible and don't twist the cutter.

Fresh, homemade scones still warm from the oven with butter and raspberry jam (and cream if you are feeling naughty) yum! yum! yum!

:beer: Thank you:D

csarina

Neither, I use dried milk and water makes lighter scones.

8ozs SR flour
Level teasp baking powder.
2 oz marg or butter
1 oz castor suger.1/4 oz milk powder

Run fat into the flour, sugar, milk powder and baking power, when its like bread crumbs add approx 1/4 pint of water, do it gradually, different flour absorbs liquid at different rates, you need a softish dough. Gather the dough into a rough ball and turn out onto a floured board. knead it gently until the dough is smooth, then either roll into a round and put in a greased 8" sandwhich tin. mark the top into quarters with a knife, or cin individual scones with a cutter. place in a hot pre heated oven 200o for 20 minutes if in a tin or about 15 minutes if using a baking tray.

I have used this recipe for years, it was a great favourite at the NT gardens we did the catering for.

[Deleted User]

My late Mum always made her scones with milk 'on the turn' she also cooked them on a big black iron 'girdle' that was her grandmothers,but I think you can usually buy these in Scotland only although you may get one online

spaghetti_monster

Hi!
Just was looking around for buttermilk on the forum as I just had some leftover (from a cake recipe) and was wondering what could be done with it..... now I know scones would also be a good idea!

I also wanted to report that I made pancakes with it yesterday and they turned out great and tasted normal (neither me nor Oh like drinking it - we're in Holland where everyone does!)

I will also post the cake recipe later as it's fantastic!

Pink.

Hi alex,

I prefer buttermilk to ordinary milk in scones too. There are more ideas for using buttermilk on this thread:

Buttermilk what can I do with It....

Pink