After making Dorie's Perfect Party Cake for my birthday I had quite a bit of buttermilk left over. Ever the cost conscious chef I couldn't have it go to waste. Buttermilk pancakes would have been an acceptable use I guess, but where's the fun in that? Scones on the other hand, are right up my alley. There is nothing I like more than buttery pastry, fruit in my dessert and something creamy.
The plan was: buttermilk scones with orange zest, blueberry compote and whipped cream.
Now my better judgment reminded me that I had some plain yogurt in the fridge so the whipped cream became lightly sweetened yogurt, all together, it was divine! Tender, buttery, flaky scone not too sweet with fruity blueberry cinnamon compote with a splash of Grand Marnier and the balancing tangyness of the yogurt :) I didn't even miss the cream!
But that's not all we did with the buttermilk, we also made buttermilk mashed potatoes with green onions paired with a spicy chicken and mushroom stew, made with crimini mushrooms, white wine and finished with a touch of cream. YUM! I have to admit, I missed some veggies here which would have been the final element to balance this dish, some lightly sauteed bell peppers would have been awesome.
Recipe - Orange Buttermilk Scones
2 cups Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 cup Unsalted Butter
Zest of One small orange
2 tbsp White granulated sugar
1 egg (plus 1 for eggwash)
1/2 cup (plus more as needed) Buttermilk
2 tsp Raw sugar (optional)
1. In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Rub in butter until mixture resembles coarse meal with a few pea sized lumps (this helps with the flakiness).
2. Rub zest into sugar until fragrant then add sugar to the flour and butter mixture, toss gently with hand to combine.
3. Make a well in the centre and add the egg and some of the buttermilk. Slowly pull the flour into the well kneading lightly adding more buttermilk as needed. Dough should be soft but not sticky. Roll into a rough disc and wrap in plastic, place in refrigerator and chill 10 minutes.
4. Preheat oven to 375F. Beat remaining egg for eggwash and line a baking sheet with parchment. Remove dough from plastic and knead lightly on a floured surface. Using your hands or a rolling pin, press or roll out dough to 3/4-inch thick. Slice or cut using biscuit cutters into desired shapes.
5. Place on prepared tray and brush with eggwash and sprinkle with sugar if using. Bake 15 minutes or until biscuits puff up and are golden brown. Enjoy!