After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Archives: 21 May 2011

Girdle Scones
May 21, 2011

by stacy
Published on: May 21, 2011
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“[Girdle Scones’] delicate texture makes them excellent when hot, split, buttered well, and spread with raspberry jam.”
-James Beard, Beard on Bread

After last night’s disappointment, I wanted to make something delicious for breakfast this morning.  I chose Girdle Scones for their simplicity and the fact that there is absolutely no butter in the recipe.

Unfortunately, due to some technical difficulties none of the pictures I took saved to the memory card.

The ingredients for this recipe were flour, salt, sugar, cream of tartar, baking soda (because my alertness level is never very impressive before breakfast, I accidentally used baking powder instead of baking soda.  It didn’t seem to make much of a difference), and buttermilk.

Usually I substitute milk with lemon juice for buttermilk.  This time, I used real buttermilk, and what a difference it made–the flavor was incredible!

Beard doesn’t specify how much buttermilk to use, just “enough…to make a soft dough.”  I used the entire 8 ounce container, along with an extra half teaspoon of water, to get the right consistency.

I divided the dough in half, rolled each half into a circle about 6 inches in diameter, and cut the circle into quarters.

I cooked the dough wedges on the griddle on medium heat for 10-15 minutes.  They developed a nice crunchy layer outer layer and were soft and chewy on the inside.  As recommended by Beard, we ate them hot, split, and spread with jam (although it was strawberry instead of raspberry).

How did they taste?  Like an English muffin with buttermilk flavor and amazing texture, only much, much better.

 

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About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
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