Don’t you love it when you find a recipe and you have all of the ingredients already at hand. That’s what happened to me when I was browsing through a random cook book recently and the reason I especially liked this recipe was because it required buttermilk which I had leftover from another project. That recipe only called for one cup and I can only ever find buttermilk in quart size, most recipes call for very little and then the rest ends up sitting at the back of the fridge beside the jar of sauerkraut which you bought for your fourth of July party and only one person used. Tell me I’m not the only one this happens too? If anyone has some good buttermilk recipes please send them my way so I can use up any leftovers and if they also contain sauerkraut I’ll send you a bonus prize.

I did tweak this recipe a tiny bit by using maple syrup instead of sugar and added cranberries. I also topped the scones with some vanilla almond granola which became toasty in the oven and the results were encouraging enough to make them again, I’m actually looking forward to breakfast tomorrow and having one of these warmed up with some butter and a drizzle of maple syrup.

Here’s the recipe adapted from The Tassajara Bread Book:

1 Cup of buttermilk
6 Tbsp of sugar or maple syrup
1 Egg
3 1/2 Cups of all purpose flour
3/4 Cup of dried cranberries
2 heaped tsp of cream of tartar
1 Heaped tsp of baking soda
1/2 Cup melted butter or oil, I used olive oil but would have used butter if I had enough

Preheat the oven to 370
Mix together buttermilk, syrup or sugar, and the egg until blended. Sift in the flour with the cream of tartar and baking soda and cranberries.
Mix well by hand and add the melted butter or oil, gently mix and add a little more flour if it seems too wet. Form into a ball and gently pat it out to a disc shape about an inch thick. Cut out triangular shapes  (I used a pizza cutter and it was really easy) and lay on a cookie sheet to rest for 5 minutes.
Glaze the tops with an egg wash and sprinkle with granola or even brown sugar.
Bake for about 15-20  minutes, serve warm with a giant dollop of butter and drizzled with maple syrup.