There are a few baking stables that I always have on hand; flour, sugar, baking powder, eggs. These ingredients are used in so many recipes and the great part is that they last for a long time so you don’t have to worry about using them up too quickly. When I find a new recipe I want to make, chances are there will be a few ingredients on the list that I won’t have at home. A few of the most common ones are buttermilk and heavy cream. They are often used in recipes, but aren’t something I have regularly. Most recipes only call for a small amount of these ingredients, so when I’m finished I’m stuck with leftovers. Sometimes I make my own buttermilk, if I haven’t planned ahead or don’t want the extra.
This is what happened to me last weekend when I made this delicious blueberry lemon cake. I wanted to use up some of my buttermilk and decided to make cinnamon scones. I used this recipe from Coffee and Tea on about.com. The scones are simple and made with basic ingredients I had on hand (which I always love). I wanted to fancy this recipe up a little, so I added a cinnamon sugar topping from The Pioneer Woman’s cinnamon scones recipe. Definitely a good decision.
I also threw together some buttermilk biscuits, which is one of the first things that comes to mind when trying to come up with uses for buttermilk. These are just a few ideas of what to make to use up these baking leftovers. Check out this list from the Huffington Post for more ideas.
- 2 c. all purpose flour (For best results, sift or spoon the flour into the measuring cup.)
- 1/3 c. granulated sugar
- 1 tbsp. baking powder
- 2 tsp. ground cinnamon
- 1/4 tsp. sea salt
- 1/2 cup (1 stick) cold butter
- 1 whisked egg
- 1 tsp. pure vanilla extract
- 1/4 – 1/2 c. milk, buttermilk or half-and-half
- 1/2 cup Sugar
- 1 teaspoon Ground Cinnamon
- 1-1/2 teaspoon Heavy Cream
Prep Time: 10 minutes Cook Time: 15 minutes
Total Time: 25 minutes Makes: 12 scones
- Preheat the oven to 400 degrees.
- In a large mixing bowl, mix the dry ingredients (flour, sugar, baking powder, cinnamon and salt).
- Use a pastry cutter to cut in the butter. You can also just use two forks to help cut and blend the butter. The mixture is done when it resembles coarse cornmeal.
- Add the whisked egg and vanilla extract. Do not stir yet.
- With minimal stirring, mix in just enough milk, buttermilk or half-and-half to make the dough stick together. It will be crumbly and there should still be a little bit of dry flour left in the mixing bowl.
- Turn the dough out on a heavily floured cutting board. (Using a cutting board makes for easier cleanup)
- Knead the dough slightly. When it is done, it should be easy to handle and smooth.
- Gently pat the dough to two 1–inch thick discs.
- In a small bowl, mix together the topping ingredients.
- Spread the cinnamon sugar topping onto dough, pressing down.
- Cut each disc into 6 pieces.
- Transfer the scones to a buttered or parchment-lined baking sheet and bake in preheated 400-degree oven for 15-20 minutes or until lightly golden.
- Cool on the baking sheet.
Photos by Jessica McWeeney.