Baking buttery scones

I made scones. Buttery, fluffy, wonderfully scented scones to go with our homemade, grass-fed, beef chilli.

Tested till perfect buttermilk scones from Canadian Living

Tested till perfect buttermilk scones from Canadian Living

I’ve made scones before and they haven’t always turned out. This recipe from Canadian Living, finally proved to work for me. The only thing I didn’t have in the house was the buttermilk, but you can make your own easily. You need:

1 cup of milk
1 tbsp of either lemon juice, or vinegar

Stir the lemon juice or vinegar into a cup of milk (use at least 2%, whole milk is better) and let stand for 5-10 minutes. The milk will thicken slightly (but will not resemble the thickness of store-bought buttermilk), and will show some curdled bits. This is ok, and what you want.

I did find the dough very wet. I couldn’t cut it while it was uncooked, so I just baked it as one giant mass. It was fine, though, and easily cut-able post baking.

The baked scones were easy to handle to scoop up the bits of chili on the bottom of the bowl. They resembled bread, and were not as crumbly as some of the other scones I’ve made before. And I’m munching on one for breakfast this morning, if you must know…tastes just as good with butter and jam, or honey drizzled over it.

Definitely a keeper, this recipe.

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