Quick and Easy Recipe For Simple Scones With Sour Cream, Milk, Buttermilk or Even Yogurt!
I have made this recipe with all of the above. The key is to slowly add the buttermilk (or substitute) until just combined into a shaggy dough. Don’t feel like you have to add all the liquid! Depending on the humidity levels of the air and your flour, the amount of liquid needed varies. You may end up even needing to add a bit more.
No Buttermilk? Here are some substitutions
Here are a few quick and easy fixes for buttermilk substitutions with more common ingredients ( in preferential order):
I don’t hear people talk enough about this buttermilk substitution! Granted, I don’t use it in anything other than baking scones generally. In fact, I totally prefer making scones with sour cream I already have in the fridge than buying buttermilk for one recipe. To make 1 cup buttermilk: Add 4 tablespoons to measuring cup, fill with water to 1 cup line and mix thoroughly before adding to recipe.
The most popular substitute is 1 cup of milk mixed with 1 tablespoon white vinegar or lemon juice. This is fine, but I feel like some of the tangy richness buttermilk adds is lost.
Plain Greek Yogurt-
I find that the texture of some plain greek yogurt (like Fage) is very similar to sour cream. You can use the same method of diluting to the consistency of buttermilk. However, I think the tang is not exactly the same and the yogurt taste is slightly more pronounced in the finished scone.
Cinnamon Chip Scone Recipe:
Makes 12 scones, 20 minutes
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbsp sugar
- 1 stick butter (cold and chopped into small cubes)
- 1 cup cinnamon chips*
- 1 egg, separated
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- Preheat oven to 350 degrees F.
- Mix flour, baking powder, baking soda, salt, and sugar in a bowl.
- Cut in butter. (I smush flour in with a wooden spoon until there are almost no detectable butter lumps, better pastry chefs might use a pastry blender)
- Stir in cinnamon chips.
- Add egg, vanilla and buttermilk to the dry ingredients
- Stir until just combined and knead a few times.
- Divide dough in half.
- Form 6 inch circle with dough and cut each circle into 6 triangles.
- Place on baking sheet (not greased).
- Cook for 15-18 minutes at 350 degrees. (rotate 180 degrees at halfway point if your oven heats unevenly)
- Cool on a wire rack.
**I use Hershey’s Cinnamon Chips which are in my local HEB grocery year round, but I have heard that the King Arthur Brand Cinnamon Chips are superior if you can find them.
I also always freeze half the recipe to bake later in the week.
Cut small a rectangle (maybe around 3″x4″) of parchment paper for each scone. Use the parchment paper to prevent them from sticking to each other. I like to stack them in two groups of 3. Place in plastic bag and freeze. Bake from frozen. Adjust the oven temperature to 375 F. You may have to cook them slightly longer.
Hope you guys enjoy these scones as much as I do!
What do you normally have for breakfast on the weekend? Let me know what I should bake next in the comments!