I had half a litre of organic milk (which I bought one day, thinking I was going to make pancakes) and 1/2 a lemon. What do you do? Well I made buttermilk scones out of it. I squeezed the lemon juice out and mixed it into my left over milk, shook it and left it in the fridge overnight. The next day I got what resembled buttermilk. Now time to make the scones.
Recipe (Makes 12)
2 cups all-purpose flour
1 cup of Self Raising Flour
4 tbp of sugar
1 1/2 tsps baking powder
1/2 tsp baking soda
3/4 teaspoon salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces. If using salted butter, reduce the salt
2/3 cup (approximately) buttermilk (but when measuring out put aside 1 cup)
1/2 cup dried cranberries
Position the oven racks on the upper tier of the oven and preheat the oven to 425 deg F (220 deg C).
In a medium bowl, stir the flour, sugar, baking powder, baking soda, and salt together with a fork. Add the cold butter pieces, using your fingertips or a pastry blender, or two knives,rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
Pour in slowly about 1/2 cup buttermilk, toss in the dried cranberries, and mix with the fork only until the ingredients are just moistened–you’ll have a soft dough but not overly wet and heavy or too dry n crumbly. (If the dough looks dry, add another tablespoon of buttermilk as you go along, adding more as required.) Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly.
Pinch a small ball of dough and I used my palm, press it gently to resemble a disc of 1 inch or 2 plus cm thick. Using a heartshape cutter, best to use a cutter, make a clean pressing down movement to cut out the dough. Do not twist and turn, otherwise the scones will not have the nice layers when it rises during baking.
Brush the scones with the left over buttermilk. Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.
They can be frozen and dethawed in the fridge before warming them up on your bread toaster or back in a preheated oven of 160 degrees C, for about 5-10 mins.