Prolapsed vent - am I getting it right?

[clare*]

I've been making scones with the left over buttermilk I have had when making my butter.

 

What else can I make with it though?

 

I'm not too good at scones. They seem to come out like rock cakes They taste fine but look wrong

[Nicola H]

You can use the butter milk to make bread............Tastes great with you home made butter. I think basically you can substitute buttermilk in any recipe that calls for ordinary milk it is just richer.

 

Try using plain flour with added baking powder for your scones don't handle the dough too much and don't roll it out too thin, I had some disasters with scones but sticking to these rules they now taste and look lovely.

[Mrs Frugal]

Definitely scones Clare. They'll be light and fluffy and gorgeous, especially with your homemade butter but as Nicola says, don't over handle them and don't add too much liquid. Go steady and just add enough for the dough to come together.

 

I also made a Buttermilk Cake which was very nice which I found by doing a google until I found something which appealed to me. I can't find the recipe I used but have a google and see!

[Laura007]

you can use it to make american style pancakes, you know the ones were you have maple syrup dripping off and lashings of cream.mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

 

 

airy buttermilk pancakes

 

3 x egg whites

2 1/2 cup buttermilk

1/2 tsp salt

1 tsp baking soda

2 cup flour

 

Method :

In a large bowl, beat the egg whites until they start to get bubbly. Mix in the remaining ingredients , one at a time. Blend well after each addition. With a large spoon, pour the batter into a hot non stick skillet that has been sprayed with vegetable oil cooking spray. Flip when the bottoms start to brown. Serve immediately. Since there is no oil in this recipe don't overcook or they'll get tough.

Don't try this batter in your waffle maker. The batter stays moist & makes limp waffles.

Makes 24 pancakes; ! pancake contains less than 1/2 gram of fat.

Variation:

Immediately after you've put the batter in the hot skillet, drop in some slices of fresh fruit. Bananas, strawberries, blueberries & apples are recommended.

maple syrup and cream

[clare*]

Thanks everyone for the ideas. Pancakes sound lovely

 

I will try an be more gentle with my scone handling then maybe they will look better.

[The Dogmother]

Yup, chucking it round the room won't help

 

Are you chaps going to the 'do' in Kew?

[Guest]

Delia says to roll scone dough to a thickness of 5cm/2 inches. I have to use a ruler to make sure I've done the right thickness - which is VERY thick. Don't twist the cutter either as this makes them lop-sided. And cut as many as possible from the first roll-out. The second isn't as good.

[Mrs Frugal]

I worked in a coffee shop for a while and our scones were said to be the best in town because we used to cut them to the height of the cutter which as Ginette says, is around 2". The scones come out light and tall and delicious! I was taught not to roll the scones either but to pat them flat by hand and to not twist the cutter - just bash it with your hand to push it through the dough!

[Lesley]

My way round the not rolling it again thing is to pat it into an approximate square and cut, straight down, with a sharp knife which has been floured. No waste bits at all then.

 

My Gran used to pat her scone mix into a circle and then cut into wedges like a cake.