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Discussion Overview
The thread centers around the topic of substituting buttermilk in scone recipes, with participants sharing various alternatives and personal experiences related to cooking without buttermilk.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant expresses a need for a buttermilk substitute while preparing scones, noting a reluctance to buy buttermilk due to potential waste.
- Another participant shares that adding a tablespoon of vinegar or lemon juice to a cup of regular milk can create a substitute known as clabbered milk, which they use frequently.
- One participant mentions using 1 tablespoon of lemon juice or vinegar plus enough milk to make 1 cup, or 1 cup of milk with 1 3/4 tablespoons of cream of tartar as alternatives.
- Another participant suggests using plain yogurt as a substitute for buttermilk.
- One participant notes that powdered buttermilk is an option, as it has a long shelf life and only requires adding water.
- Several participants discuss their experiences with various types of vinegar, indicating a preference for using vinegar as a buttermilk substitute.
- One participant shares their experience of freezing buttermilk for later use and mentions obtaining small cartons of buttermilk from their workplace cafeteria.
- Another participant expresses frustration about running out of lemon juice and vinegar while preparing to make scones.
Areas of Agreement / Disagreement
Views differ on the best substitute for buttermilk, with no clear consensus on a single preferred method. Participants share multiple alternatives without indicating a dominant choice.
Contextual Notes
Participants share personal cooking experiences and preferences, reflecting a variety of approaches to substituting buttermilk in recipes.
Who May Find This Useful
Consultants and community members interested in baking and cooking may find the shared experiences and alternatives helpful for their own culinary practices.
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Local convenience store carries the small cartons too.
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Frequently Asked Questions
What can I use as a substitute for buttermilk in scone recipes?
You can easily substitute buttermilk by mixing one cup of milk (preferably whole or 2%) with one tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens and curdles slightly, mimicking the acidity and texture of buttermilk.
Can I use yogurt instead of buttermilk in scone recipes?
Yes, plain yogurt is a great substitute for buttermilk. You can use it in a 1:1 ratio, but if the yogurt is too thick, you may want to thin it with a little milk or water to achieve a similar consistency to buttermilk.
Is there a non-dairy substitute for buttermilk in scone recipes?
For a non-dairy option, you can mix one cup of almond milk, soy milk, or oat milk with one tablespoon of vinegar or lemon juice. Allow it to sit for a few minutes to create a buttermilk-like consistency.
Can I use sour cream as a buttermilk substitute in scone recipes?
Yes, sour cream can be used as a substitute for buttermilk. You can use it in equal amounts, but you may want to thin it with a little milk or water if it's too thick for your scone batter.
Will using a substitute affect the texture of my scones?
Using a substitute for buttermilk may slightly alter the texture and flavor of your scones, but they should still turn out well. The acidity in the substitutes helps with leavening, so just ensure you maintain the right ratios for the best results.
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