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.