Tuesday, September 23, 2008

Buttermilk Scones

I had a go at making my own buttermilk the other day, I thought if I could get the hang of it I could maybe keep it on the go to encourage me to make lovely goodies like the scones I made today. I think buttermilk gives a fabulous lightness to both muffins and scones, but it is so much more expensive than milk that I often forgo it in favour of the cheaper (and more convenient) option. Sophie Grays second book Destitute Gourmet: More Stunning Food from Small Change has instructions on how to get around this - her whole philosophy is eating well for less and certainly she has a great deal of hints and methods that can cut a good chunk from the weekly grocery spend. This book has instructions on how to make your own yoghurt, buttermilk, creme fraiche, mascarpone and condensed milk. I have made the mascarpone, which turned out really well, and is definitely less expensive than the store bought variety.
To make your own buttermilk you do have to start with the bought version- this is only to begin with and once you have it going you just take half a cup from each lot you make to start your next one. I made mine in my yoghurt maker, it turned out fine.

2 cups milk
1/2 c buttermilk

Heat the milk to blood temperature- about 37 degrees C. Stir in the buttermilk. Transfer mixture to a clean jar and give it a good shake. Leave in a warm place for 12-24 hours. When thickened transfer to a plastic container with a tight fitting lid and store in the fridge. Keeps 7-10 days.

The scones I made were plain ones- the recipe is similar to my cheese scones but using buttermilk instead of milk.

4 c SR flour
2 tsp BP
1 tsp salt
1/4 c sugar
2 cups buttermilk
100 g cold butter
1 egg.

Oven at 210C. Put dry ingredients in large bowl. Grate in cold butter and work through flour mix. Beat egg into buttermilk and add to dry ingredients. Work together into dough, don't overmix. Turn onto floured surface and pat out to about 2 inches thick. Cut shapes and place on baking paper lined tray.
Bake 15-20 mins or until puffed up and golden brown. Makes 12 LARGE scones or 18-20 medium.I served these with my homemade strawberry jam and cream, they were lovely!! They also keep well- they were still very moist and tender the next day.


Natalie Que said...

Oh wow, that book sounds great and besides saving money it sounds like a fun adventure!

The scones look amazing. I want one!

Deb said...

Sophie's books are great aren't they.

I could wolf one of those scones down right now! Yum!

Maria♥ said...

Oh I love scones with clotted cream and jam! Linda your scones look delish.


Anna's kitchen table said...

Your scones look fantastic, I am drooling! LOL.

Little Miss Flossy said...

We're never without buttermilk in the fridge and mostly use it for pancakes. Must try making some, it sounds easy.

Kelly-Jane said...

I've been meaning to make scones for a couple of weeks now, and seeing these beauties, I need to do it!