I made "buttermilk" scones today, loosely based on the recipe below.
As usual, lots of modifications -- started by replacing the flour with whole white wheat flour, sugar with organic cane sugar, and 1/2 stick of the butter with cream cheese.
Added peeled segments from about 1/3 of organic naval orange, about 1 Tbs. finely minced orange peel, about 1Tbs dried lavender, and 1/8 tsp micro-finely minced Bhut Jolokia cross pepper that I harvested a couple of days ago from my Winter Indoor Garden.
For "buttermilk" -- Used 1/3 C ricotta making whey and 2/3C bottled not from concentrate OJ, plus an overflowing tsp of TripleSec, to which I added three 1/4" diced organic soft dried apricots to soak before adding.
My heavy cream was past prime and solidifying, so I poured the thinner liquid on top and then slathered on the butter-like thickened cream. Probably more like 2 or even 3 Tbs all together.
It turned out yummy. So rich I don't really need additional butter, but I had mine with Red Shiso and Honey Jelly I made last summer.
Buttermilk Scones Recipe : Food Network
https://www.foodnetwork.com/recipes/butt ... ecipe.html
3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing
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Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
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