Leftover buttermilk means only one thing in my mind...scones. Sure sure there are loads of great things that can be made with buttermilk but, for me, scones...or maybe muffins at a push, are a thrifty way to use up leftover buttermilk...they freeze great.
When visiting my parents, my mum bought me some buttermilk (only available in 1 litre containers) to make a cake for my aunt...the recipe called for something like 70ml of buttermilk...so we had loads left over. One great thing about buttermilk is that it can last for a while in the fridge so we weren't in much of a rush to use it up immediately. After days of rearranging the fridge to fit everything in the HUGE buttermilk container was driving me nuts! I had to do something.
While my mum prepared dinner I whipped up two batches of scones...cranberry and lemon and cheddar cheese. The basic recipe I used is my go-to recipe from The New Canadian Basics Cookbook, to which I chucked in some dried cranberries and lemon rind...and some grated Canadian cheddar. The recipe doesn't call for buttermilk...I just substituted it for the whole milk, but I think it adds something a little bit extra (I love a little zzzzing).
I could easily eat scones for breakfast, lunch and snacks...oh ok maybe for dinner too. I especially love how well they transport...perfect for lunch boxes and picnics...and hikes!
The next day I went to Algonquin Park with my mum and dad for a day of exploring the Canadian wilderness. We packed a picnic, including a selection of scones, and I took the opportunity of taking a snap for my friend Sophia's website. Cranberry and Lemon Scone with a view...Algonquin Park and Lake of Two Rivers.
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Wow! What a view, and scones are perfect when made with buttermilk, I think they are fluffier and tastier.
ReplyDeleteI have a recipe with buttermilk which is scheduled to post tomorrow, do have a peak, as I think Canadian buttermilk would work just aswell as French! J x