Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: KarenH on October 05, 2010, 06:38:54 am
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I have made this recipe twice - the first time I used store-bought buttermilk and although the mixture was quite wet and sticky, the scones were perfect and delicious! The second time I used homemade buttermilk left over from making my own butter. But I think I made a mistake and added the 500ml cold water used to "rinse" the butter to the buttermilk that came from the initial churning of the cream (there didnt seem to be very much buttermilk there - nowhere near enough to make a batch of scones, so I thought I was supposed to use the water too). The resulting buttermilk was very watery and thin, and the scones were flat and hard - although the ducks around our dam didnt complain ;D
In future I will stick to bought buttermilk - because that recipe was a winner!
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The original recipe was very moist but I agree with you KJH, they turned out perfect. Then the powers to be reduced the amount of buttermilk and I was disappointed with the results. I'm going back to the original recipe if I ever make them again.
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Judy, can I ask the original amount of buttermilk please? :)
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I have substituted low fat sour cream for the buttermilk = perfect
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Julie, the original quantity was 380g buttermilk and then they changed it to 220-250g - a big difference.
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I have made this recipe twice - the first time I used store-bought buttermilk and although the mixture was quite wet and sticky, the scones were perfect and delicious! The second time I used homemade buttermilk left over from making my own butter. But I think I made a mistake and added the 500ml cold water used to "rinse" the butter to the buttermilk that came from the initial churning of the cream (there didnt seem to be very much buttermilk there - nowhere near enough to make a batch of scones, so I thought I was supposed to use the water too). The resulting buttermilk was very watery and thin, and the scones were flat and hard - although the ducks around our dam didnt complain ;D
In future I will stick to bought buttermilk - because that recipe was a winner!
I make the butter milk scones quite frequently with the butter milk from the home made butter and have no problem. You usually get enough buttermilk from a large I think it is 600ml carton of cream to make the scones with.
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Mmmmm - not sure what I am doing wrong when I made the butter then - I used 500ml pure cream, and only got about 50ml of buttermilk out of it.
Will have to try it again, and maybe beat the cream for longer.
Thanks too for the hint about the sour cream jo - might give that a try too!
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thanks Judy, that is a big difference. Will try the 'old' amount. :)
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I have made these scones a few times, well quite a few times, with varying results. I thought the old recipe with the 380g liquid was much closer to the mark for a good result. I use unbleached organic flour and find that I usually need more liquid than 380g. Not sure why the liquid amount was reduced, would be good to have an explanation and demo of the results from the author. Bit of an Aussie icon the Scone and it would be good to get a reliable recipe. I used to us a kitchen wizz to blend the butter and flour then tip the blend into a large basin which had the buttermilk and any fruit or flavouring I maybe using and fold the whole lot into a moist dough... I have seen a recipe that uses cream rather than buttermilk and butter, beat the cream to soft peak and fold in the rest of ingredients...
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Rosie my Mother always used that idea and she made beautiful scones. It was 3 cups SR flour and then whipped cream, even if it had soured a little. If she needed any more liquid she used water. She broke all the rules for scone making but they were always light and fluffy. I did not inherit her gift. :'( :'( :'(
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These were delicious following the EDC recipe (my book printed Jan 2010, which I assume is the 'new' book uses 380ml buttermilk, but I used the commericial buttermilk). Hope this helps otherwise continues to confuse all'
Cheers :) :) :)
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Jo how much sour cream did you use? Did you use the same weight amount? I've got heaps of sour cream in the fridge but no buttermilk at the moment. Wouldn't mind giving them a go today?
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Hi Jodi sorry two days too late, however better late than not at all. I substitute the same quantity ie weight of sour cream for the buttermilk and I use low fat sour cream. Hope you still use up your sour cream...it's already sour, it will keep :-\
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Thanks so much Jo, I didn't get a chance to make them anyway. I've always got sour cream in the fridge so I might give them a go on the weekend. Thanks so much! ;D
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I have some Buttermilk scones in the oven now.
We used normal milk, soured with vinegar (as per someone helpful's post??) and added in an MC full (70g) of choc chips at the breadcrumb stage, then another 45g at the kneading stage. Definitely very wet mixture.
These are the first scones we have made and DH is very strict on the instructions so ended up finding one of the kids old cups and drilling a hole in the top to use as the scone cutter (having measured it and a host of other cups/glasses to find one that was 5cm wide), and then measuring the height of the mixture to check it was 3cm before cutting. LOL!
Hopefully the taste is as precisely delicious as the effort used in making them. Will report back and even take photos (the kids are in bed and can fight DH off long enough to get a photo).
Kerryn
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Verdict - yummy!
Pictures attached. The recipe made 20 scones.
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Chocolate scones, never seen one before Kerryn - sound and look very yum. Hope DH left some for the kids :D
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JD, we can buy choclate chip scones (and a heap of other varieties) from the Baker's Delight bakery chain. Do you have a similar chain in SA?
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Yes we do have Bakers' Delight in SA Kerryn but I never buy cakes or scones so wouldn't have even looked at them. Do like their white fibre bread though which I occasionally buy.
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Dairy Free Option (for DS #1) :)
Buttermilk replacement - 1 generous tablespoon of fresh lemon juice in a cup and fill with soy milk, sit for a couple of minutes to thicken and stir gently. Next time I will add anther 50gms of soy milk to the mix as it was not sticky at all.
Butter replacment - Nuttelex same quantity.
I'm not sure I have made scones since cooking classes in high school but DH was impressed.
Trish
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I too have had perfect results with store-bought buttermilk a couple of times, after being a total failure at scone-making pre TMX. Then I had a flop with homemade buttermilk (I didn't have enough so I topped up a bit with normal milk). Haven't tried again since, though I must as my first couple of batches were scrumptious!
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Dan Lepard, my Hero, says you can substitute buttermilk with yogurt.
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Hi, I made these scones yesterday and the dough almost resembled a cake batter rather than a scone dough. I must have measured the ingredients wrongly. Is the dough the same consistency to a normal scone dough but just sticky? Thanks
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Natalia, the original quantity of buttermilk for that recipe was 380ml but I believe it was changed in later editions of the book to read 220-250mls. The first few batches I made (using the 380ml) were very moist which made them hard to shape but they turned out beautifully, even better than with the lower quantity.
Having said that, my favourite scone recipe (http://www.forumthermomix.com/index.php?topic=2344.0) is now Nay-Nay's.
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Thanks Dawn, I will give it a go. Any other good recipies to use up my buttermilk? Thanks, Natalia
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Natalia, I freeze any excess buttermilk but you can use it in bread making.
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Just had my first go at these and probably won't again. I've just had one warm out of the oven and it is light, fluffy and delicious but my mixture was so wet and I ended up adding heaps more flour just so I could get it out of the bowl! It was far too much mucking around for my liking when other scones are easier and just as nice....
I also used watery homemade buttermilk. Maybe that affected the mixture? They still rose and taste great though...
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I have tried this recipe several times, and for some reason, the times I use commercial buttermilk they work out just fine, but I cant get them to work with homemade buttermilk - too moist and sloppy.
Like JD - my favourite scone recipe is NayNay's family recipe. Perfect every time. :-*
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Oh good, I don't feel like such an idiot now. Glad to hear that other people had troubles with this recipie. Sorry that I am gloating over your misfortunes :-[ I think Nay Nay's scones are worth the try from everyone's reviews, Natalia