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Friday, June 25, 2010

Sour Skons (Oatmeal Buttermilk Scones)

These have been a great food discovery. I recently procured a ton of buttermilk from the co-op, made some buttermilk sherbet as per usual, and have made these scones 3 times now. And I still have 4 quarts to deal with. Luckily the use-by-date for buttermilk is conservative... The recipe I have been using is from the New Complete Book of Breads by Bernard Clayton, a massive 750 page tome, and the recipe originates from the Orkney Islands. Basically you soak oatmeal in an equal volume of buttermilk for a couple of days, lightly sweeten, caraway seeds, leaven with baking soda, thicken with flour, bake. Simple, healthy, nutritious, thrifty, good. It's like morning oatmeal, 'cept it's ready to eat.
the official recipe (p.565):
1c oatmeal
1c buttermilk
1t sugar, b. soda
1/2 t salt, caraway seeds
1 1/4 c unbleached white flour

soak oatmeal in buttermilk for 2-3 days. mix all. makes a thick dough. makes a 8" round, 3/4" thick. Score it. 425 30min.

my version:
1Q buttermilk
4c rolled oats
1T or so honey
1/2 T b. soda
1/2 T caraway
whole wheat flour to thicken, 3-4 c

I've been adding the seeds to the oats when soaking. You don't do 4x the baking soda. It seems like the dough gets thick enough before 5c of flour is added (and I don't like to measure, anyway). 425 30.

I tried a batch with the full amount of buttermilk, but probably only 2c of oats (the amount left in the container) soaked for awhile, and then added extra flour to thicken. MUCH less interesting. Coincidentally, David Lebowitz has a post today on the substitution front.

Oatmeal Beer Scones
Oatmeal Banana Yogurt Scones
Oatmeal + whey from making ricotta makes for a pretty uninteresting scone.

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