Scones

[winosandfoodies]

I've made these twice and both times the mixture is too wet. First time I followed recipe with home made buttermilk. Second time I used milk and reduced amount of liquid. Firstly is storebought buttermilk thicker or heavier than homemade? Secondly if not then is the recipe too heavy on liquid?

[Snoozie]

Every time I've made them the liquid has been fine for me?  I have been using Paul's cultured buttermilk (low fat) which comes in a 600ml carton (from Woollies).  It probably is a difference between store bought and home made (and the culturing might make it thicker??).  Not really sure on these things but the scones have turned out perfectly for me using the above product in case you wanted to try it.

[cookie1]

I made my first lot of buttermilk scones today. A friend told me she makes them with the 380g of buttermilk so I poured that much in. They were really wet. Next time I make them I'll try the suggestion in the new EDC books, I think it says 220-250g.
I used the cultured buttermilk. The taste and texture of the scones was lovely but the mix was far to liquidy.

[Snoozie]

HhhSHhh I have new edc and it says 220-225gr. Yes, 380 definitely too much.

[judydawn]

The original recipe books stated 380g buttermilk which is what I always used but there was an update to change that down to 220-250mls.  I haven't made them since the change to the recipe but although the 380mls made the mixture very moist and hard to work with, they always turned out perfectly.  Can't wait to try the lesser amount to compare the final product but need people around who will help me eat them!

[Thermomixer]

BTW - there is a difference between homemade and store bought buttermilk.  The homemade is very thin and watery.  The store bought is more like thin yoghurt and has acidity too that can be used with bicarb to aid rising.

[judydawn]

The homemade stuff is still OK to use though isn't it Thermomixer.  I have enough in the freezer from the one and only batch of butter I made to make a batch of scones.  Wouldn't want to ruin them by using it instead of store-bought buttermilk.

[Thermomixer]

Certainly is good to use, but just as long as people realise that they are different and adjust recipes accordingly.

[winosandfoodies]

Thanks everyone. I appreciate your help.

Barbara at www.winosandfoodies.com

[Nay-nay]

If you know the texture and look of scone dough just keep adding in flour through the top bit by bit while it is kneading.  I think I'll aways stick to my recipe handed down through a couple generations - it always works out perfect!
3 cups of SR flour
2 tbsp sugar
pinch of salt
 3/4 cup cream
1 cup milk
Bung it all in TMX bring together for 2 seconds at speed 5. Knead on the  until it has come together to form scone dough.
Cut with the MC and bake 220^oC for 12min.

[cookie1]

My age old scone recipe uses old whipped cream, even if it has soured a bit.

3 cups SR flour and enough whipped/sour cream to mix.  If you need more liquid use water. Very basic, but good.

[twistiebrinkley]

Nay- Nay your scone recipe ROCKS.  I have just made the most delicious batch of scones.  Thank you.

[Nay-nay]

What a coincidence, so did I!!  With homemade Rosella jam.