This week’s Tuesdays with Dorie recipe is Buttermilk Scones from Dorie Greenspan’s Baking with Dorie.
I’m not a huge fan of making scones (becaue I just can’t seem to make them very well) but I do love to eat them. I made 3/4 of the recipe for 6 scones – three for eating and three for a “Scone Pudding” which is a September Tuesdays with Dorie recipe requiring leftover scones.
In fact, this made 8 smaller ones than Dorie’s seems to make (mine were the right thickness of unbaked dough but I cut square scones and it made more. Square scones, I hear you ask! Yes, I made square scones as I refuse to cut them into triangles – goes against my upbringing of round scones! Square scones are acceptable as it means there is no leftover dough or you don’t have to re-roll it! Last time I made “biscuits” with a similar technique they worked a treat (see here) – not sure what went wrong with this batch (see below).
Dorie has all sorts of ideas for “Playing Around” and, because the “leftover scone” pudding recipe calls for lemon curd, I decided to make these with lemon zest and poppyseeds. I tried really hard to NOT overwork the dough (it’s really sticky!) but, despite this and using fresh baking powder and baking soda, my scones didn’t rise much at all…
These were not very lemony, surprisingly – I would add even mor zest next time – but they tated ok, if a little heavy. The lightbulb moment of this week was the discovery of buttermilk powder that a fellow TWD baker mentioned – a true game-changer for someone who doesn’t use much buttermilk (and yes, I know you can fashion your own with regular milk and lemon juice but I don’t always have a lemon on hand either!). Bob’s Red Mill (affiliate link) makes this but I also found a Canadian company, Snow Cow, that does too.
So, not the biggest success (user error entirely here!) but I DO have leftover scones for the upcoming “Scone Pudding”!
Get the recipe for Buttermilk Scones on p 52 of Baking with Dorie.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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These look yummy to me! I will have to make another batch; no leftovers.
They look pretty good … round or square – serve ’em up.
Yaaay for the buttermilk powder!! Glad it was a successful find!!
I used to use buttermilk powder but I found a big difference in my baking. The water usually ads too much liquid to the recipe. I love that you minify everything:)
But butterMILK adds liquid to the recipe as well! The powder I used made a liquid that looked exactly like the texture of buttermilk (which is a bit thin) and I found it worked perfectly. I won’t go back to buying 1L cartons and wasting most of it!
Your scones look pretty with jam on, even if they didn’t rise well (like mine!). I like the idea of square scones – I cut 4 round ones from a half recipe and patted the remaining dough together for a 5th, and that last one is always a bit of a monster.
wow- that jam is so jewel-toned! that’s hilarious that triangular scones go against your beliefs…haha…I don’t know why but Americans seem to always make trianglular scones. I think the square shape is very practical, myself.