One morning I wanted to make some scones that used buttermilk because I had some buttermilk left after making a coffee cake the week before. I had purchased a larger container than usual -a quart instead of a pint- because it was Bulgarian with more fat, claiming to be “richer and thicker” than the “low-fat” stuff. Sounded delicious. Although I only bake with buttermilk, don’t drink it. And it’s in an adorable little container.
It seems buttermilk is naturally low-fat since it’s what’s left after the butter is removed. From very quick research on-line, the difference depends on the percentage of fat in the milk used to make the buttermilk. Apparently store-bought buttermilk is just milk with some culture added. Not to say it’s uppity. Buttermilk seems like a very humble ingredient. I guess for the original or “real” buttermilk, one has to churn some butter.
So, as I was looking through my various quick bread/breakfast bread recipes ripped out of magazines, or printed from a recipe bank on-line, I came across a small sheet of blue-lined yellow paper with a recipe for buttermilk scones written in my handwriting. I had been looking for a different one, Buttermilk-currant Scones with Lemon Glaze that is a good recipe. But I had to try this one.
I have no idea where I got the recipe. I have no instructions– probably because I’ve made so many biscuits and scones and other short breads over the years that I didn’t think it necessary.
I was very pleased with the results. They are not refined scones for the tea platter, but rather rustic looking. Very tasty. Not too sweet, a nice complement with a cup of coffee or tea one might have for breakfast or an afternoon snack.
My husband likes the “famous” Fisher scones that are sold at most every state and county fair in our state. They are a regional favorite. I think it’s because they’re filled with honeyed butter and raspberry jam.
I filled these scones when they were still warm with butter and raspberry jam, leaving a couple unfilled so I could have a plain one. I like the original, unadorned sometimes. There are many different ways to enjoy them!
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 cup cold butter, cut into cubes
1/2 cup plus 2 tablespoons (if needed) cold buttermilk
- Mix or sift dry ingredients together. Cut in the butter with hands or pastry blender until it has smaller bits of butter evenly dispersed, not too much.
- Mix the egg and buttermilk together and add to the flour/butter mixture. Stir until just moistened, adding up to the 2 tablespoons buttermilk if the dough seems dry.
- Turn out onto a lightly floured surface and knead gently 10 times. Pat or roll out into a circle or square about 1/2 inch deep to cut wedges or smaller squares or rectangles. I do 8 fairly good-sized wedges. Brush with buttermilk, and sprinkle with sugar if desired.
- Bake in preheated 425°F oven until golden. I usually bake the 8 wedges 15 minutes.Serve hot or warm. The scones can be reheated– they also freeze well.
Thank for reading.