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The great 'buttermilk or yogurt' debate for my grandma's scone recipe
My grandma's handwritten scone recipe just said 'sour milk', so I had to pick between buttermilk and plain yogurt. I went with the yogurt because it was what I had in the fridge. The dough felt way too thick, but I baked them anyway. They came out looking more like dense hockey pucks than fluffy scones. My husband took one bite and said, 'These could stop a door.' Has anyone else had a recipe ingredient choice go this wrong? What would you have used?
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nathanrobinson6mo ago
Totally agree with the sour milk guess. My own grandma's notes are full of stuff like that, you just have to wing it. Could even thin the yogurt with a bit of water next time to match the runnier texture.
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harper2546mo ago
Oh man... it's just a scone. They're not exactly life or death. Your husband's line was funny though. Honestly, yogurt and buttermilk are pretty close, the thickness might just need a splash more liquid next time. Grandma probably just used whatever was going sour on the counter. Bet they still tasted fine with enough jam.
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