Tuesday, June 17, 2008

buttermilk comes in one size only



I don't know why they don't sell buttermilk in smaller sized containers. Any recipe I use it in maybe takes about 1 cup or so, but the only size carton I can ever find is 1 quart. So it's a common conundrum - what should I do with the leftover buttermilk?

My typical solutions are biscuits or pancakes, but I was in the mood for something a little bit different, something a little more surprising. And it couldn't be easier than that same buttermilk biscuit, but sweeter, and with the added tang of cranberries.



It's the perfect breakfast food for me - really carby, tangy, simple, and with just a touch of sweetness. Plus, if you're not really lazy like me, you could brush the top with cream and sprinkle with a touch of sugar and make them look like they took a lot more effort than they actually did. Recipe after the jump:



CRANBERRY BUTTERMILK SCONES

2 cups all-purpose flour
1 cup whole grain pastry 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, cold
1 cup low-fat buttermilk
1/2 cup dried cranberries (or fruit of your choice)

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 1-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 18-20 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

1 comment:

She sure is strange! said...

Yummy! We drink raw milk and have made butter from the cream. The buttermilk left from that is the best I've ever tasted! Our next gallon is due from the farm this afternoon so I might have to shake up some butter later and try this.

Molly