Thank you Jessica. I bought a buttermilk culture several months ago and now make my own buttermilk weekly. I’ve been actively searching for new recipes that use buttermilk. The fact that it’s a scone recipe just makes it even better. I’ll be making these scones tomorrow.
Jessica Fisher
I need more details on making your own buttermilk! NOT with lemon juice. I would love to have a cheaper source for it!
TSandy
Jessica I bought a perpetual heirloom buttermilk starter culture from Cultures for Health.com back in May. It comes with two buttermilk starters per package. (I threw my second culture in the freezer as a backup in case I lose my current batch of buttermilk.) I make a new batch of buttermilk every Sunday. Basically it’s just one tablespoon of my buttermilk per cup of milk and leave out on counter at temperature between 70-78 degrees. My first batch took about 36 hours but it gets faster until now it’s overnight (or about 8 hours) for each new batch of buttermilk. You can make as little or as much buttermilk as you want each time. Weeks where I find lots of uses for the buttermilk I make a second batch midweek. The only downside is you can’t use UHT milk (ultrapasteurized milk). My local 99 Cent store sells pasteurized milk cheap ($2/gallon) which is what I now use. You can also make own sour cream using your buttermilk and heavy whipping cream. With organic non UHT whipping cream (from Sprouts) costing $10/quart it’s not cost effective but it sure tasted great. I’m still looking for an economical source for pasteurized whipping cream. I assume I can make my own Creme Fraiche too but I haven’t tried it yet. I like that I never have to buy buttermilk again and it only takes a little planning to keep my active buttermilk culture in good condition.
Jessica Fisher
Good to know. Thanks!
Anne B
Something for you this time. Corn free baking powder= 2parts cream of tartar to 1 part baking Soda. Combine in air tight jar and use as you would baking powder.
Jessica Fisher
Thanks for the tip!
Carla
What can I use in place of the pastry flour? Cannot find it anywhere. I did make these and enjoyed them. A bit more cake-like rather than crumbly but still good. Might have been whatever flours I used–cannot remember what I exchanged it for—or maybe a mixing flaw? I will try these again, but curious about the flours.
Jessica
@Carla, I usually get Bob’s Red Mill at the health food store on sale at the holidays. 😉 Or you can just sub more unbleached, all-purpose flour. I just reduce my guilt a little by adding whole wheat pastry flour.
I found a recipe for clotted cream, so of course I needed to make scone to go with it. I also had been given a pumpkin last week. So what to do except make pumpkin scones, with clotted cream on top (and then pumpkin butter that I made from the pumpkin I was given 2 weeks ago). I forgot about the cinnamon sugar, but it was still the most delicious treat to enjoy.
Jessica
Yeah! Sounds great.
Tami
using a cheese grater for the butter works good too…..very fast and easy cleanup…..grate right into the bowl on top of dry ingredients then stir up. Can use frozen or refrigerated butter with great results.
Elle
OK these delicious now how would I convert them to Gluten Free??
Jessica
I do not know. Sorry.
Corissa Davidson
I’ve never had scones…. These are tempting me to try something new, AND they are PUMPKIN. I have a freezer full still from last fall. 🙂 Thanks so much for sharing.
Ashley
I CANNOT wait to try these!!!
Laura @SuperGlueMom
wow! we love scones. I am definitely going to have to try those!! thanks so much for sharing!
claire
This is on my list of things to bake when the humidity goes on vacation. Oh, how I miss baking!
Susan
We just discovered scones this year…I usually make mine with chocolate chips, but these sound delicious. For the butter, I usually grate it on the large holes of my cheese grater then work it in.
teresa
ummmm. i don’t think there will be any leftovers to freeze. just sayin. =)
Sherry Perry
Don’t have any pumpkin on hand, but as fall is my favorite season, will be holding on to this as am autumn surprise for the family! Thank you!
Coby
YUM! Can’t wait to try these….I think the can of pumpkin in my pantry is calling my name.
shirlene
What canI use in place of ww pastry flour? Looking forward to making these. Thank you!
Jessica
Oh, you can just sub more unbleached, all-purpose flour. I just reduce my guilt a little by adding whole wheat pastry flour. 😉
shirlene
@Jessica, SO if I use whole wheat flour I can reduce my guilt as well! Yippeee! Will be making these today or tomorrow then. Thank you 🙂
shirlene
@Jessica, one more question, can I use Coconut Milk in place of the Buttermilk? I bought a half gallon for a recipes that calls for so much less than that, now I am trying to use it up in everything I can.
Jessica
@shirlene, it would change the flavor, but it could be done.
mirjam
Hi, these sound delicious! I still have some pumpkin puree in my freezer from last year which needs to be used, so I guess I will be baking some tonight.
TSandy
Thank you Jessica. I bought a buttermilk culture several months ago and now make my own buttermilk weekly. I’ve been actively searching for new recipes that use buttermilk. The fact that it’s a scone recipe just makes it even better. I’ll be making these scones tomorrow.
Jessica Fisher
I need more details on making your own buttermilk! NOT with lemon juice. I would love to have a cheaper source for it!
TSandy
Jessica I bought a perpetual heirloom buttermilk starter culture from Cultures for Health.com back in May. It comes with two buttermilk starters per package. (I threw my second culture in the freezer as a backup in case I lose my current batch of buttermilk.) I make a new batch of buttermilk every Sunday. Basically it’s just one tablespoon of my buttermilk per cup of milk and leave out on counter at temperature between 70-78 degrees. My first batch took about 36 hours but it gets faster until now it’s overnight (or about 8 hours) for each new batch of buttermilk. You can make as little or as much buttermilk as you want each time. Weeks where I find lots of uses for the buttermilk I make a second batch midweek. The only downside is you can’t use UHT milk (ultrapasteurized milk). My local 99 Cent store sells pasteurized milk cheap ($2/gallon) which is what I now use. You can also make own sour cream using your buttermilk and heavy whipping cream. With organic non UHT whipping cream (from Sprouts) costing $10/quart it’s not cost effective but it sure tasted great. I’m still looking for an economical source for pasteurized whipping cream. I assume I can make my own Creme Fraiche too but I haven’t tried it yet. I like that I never have to buy buttermilk again and it only takes a little planning to keep my active buttermilk culture in good condition.
Jessica Fisher
Good to know. Thanks!
Anne B
Something for you this time. Corn free baking powder= 2parts cream of tartar to 1 part baking Soda. Combine in air tight jar and use as you would baking powder.
Jessica Fisher
Thanks for the tip!
Carla
What can I use in place of the pastry flour? Cannot find it anywhere. I did make these and enjoyed them. A bit more cake-like rather than crumbly but still good. Might have been whatever flours I used–cannot remember what I exchanged it for—or maybe a mixing flaw? I will try these again, but curious about the flours.
Jessica
@Carla, I usually get Bob’s Red Mill at the health food store on sale at the holidays. 😉 Or you can just sub more unbleached, all-purpose flour. I just reduce my guilt a little by adding whole wheat pastry flour.
Carla
@Jessica, I’ll check there!
Elizabeth
I found a recipe for clotted cream, so of course I needed to make scone to go with it. I also had been given a pumpkin last week. So what to do except make pumpkin scones, with clotted cream on top (and then pumpkin butter that I made from the pumpkin I was given 2 weeks ago). I forgot about the cinnamon sugar, but it was still the most delicious treat to enjoy.
Jessica
Yeah! Sounds great.
Tami
using a cheese grater for the butter works good too…..very fast and easy cleanup…..grate right into the bowl on top of dry ingredients then stir up. Can use frozen or refrigerated butter with great results.
Elle
OK these delicious now how would I convert them to Gluten Free??
Jessica
I do not know. Sorry.
Corissa Davidson
I’ve never had scones…. These are tempting me to try something new, AND they are PUMPKIN. I have a freezer full still from last fall. 🙂 Thanks so much for sharing.
Ashley
I CANNOT wait to try these!!!
Laura @SuperGlueMom
wow! we love scones. I am definitely going to have to try those!! thanks so much for sharing!
claire
This is on my list of things to bake when the humidity goes on vacation. Oh, how I miss baking!
Susan
We just discovered scones this year…I usually make mine with chocolate chips, but these sound delicious. For the butter, I usually grate it on the large holes of my cheese grater then work it in.
teresa
ummmm. i don’t think there will be any leftovers to freeze. just sayin. =)
Sherry Perry
Don’t have any pumpkin on hand, but as fall is my favorite season, will be holding on to this as am autumn surprise for the family! Thank you!
Coby
YUM! Can’t wait to try these….I think the can of pumpkin in my pantry is calling my name.
shirlene
What canI use in place of ww pastry flour? Looking forward to making these. Thank you!
Jessica
Oh, you can just sub more unbleached, all-purpose flour. I just reduce my guilt a little by adding whole wheat pastry flour. 😉
shirlene
@Jessica, SO if I use whole wheat flour I can reduce my guilt as well! Yippeee! Will be making these today or tomorrow then. Thank you 🙂
shirlene
@Jessica, one more question, can I use Coconut Milk in place of the Buttermilk? I bought a half gallon for a recipes that calls for so much less than that, now I am trying to use it up in everything I can.
Jessica
@shirlene, it would change the flavor, but it could be done.
mirjam
Hi, these sound delicious! I still have some pumpkin puree in my freezer from last year which needs to be used, so I guess I will be baking some tonight.