skinny chocolate chip buttermilk scone

The one perishable ingredient I never seem to use up is that quart of buttermilk. I blame my weakness for making red velvet cupcakes, after which I can only take so many pancakes, and perhaps I could venture into fried chicken territory, but that half-used quart inevitably goes bad and gets thrown out.

As an aside, I'm always on the lookout for some good recipes using buttermilk. If you have any, please leave me a recommendation in the comments section— I'm all ears!

This recipe caught my eye not only for the buttermilk ingredient, but also for the skinny factor. I was curious about how it would taste. Skinny sounds so much more appealing than reduced-fat scone dontcha think?
I needed to do a better job cutting in the butter. Let's see how it melts into the dough.

The unbaked dough is rather soft, but I still could cut them into pieces. 
I wish there could have been more separation.

The crust came out well-browned and crunchy.

Fresh out of the oven, the chocolate chips were all melty and soft,
which is the best time to eat it. This baked good needs to be eaten day-of.

Ultimately, I like this cranberry ginger scone better, but this isn't a bad way to use up some buttermilk. Just know that the consistency is more bread-like, denser and a bit chewier. Not your typical scone texture. The Son said, "The chocolate chips are the best part," as he happily devoured the whole serving.

The recipe can be found at skinnytaste.com 

This post is linked to the following: show and share, tatertots and jello, i'm lovin' itfrugal girls, show and telltasty tuesdaystip me tuesday, crazy sweet tuesdaywow me wednesday, sugar and dots, somewhat simplesomething swankySundae Scoopmade by you mondays, this chick cooks, friday flair, c.r.a.f.t., show me what you got


  1. Hi Rebecca! These look delicious! I just threw out a 1/2 quart of buttermilk yesterday! :-) Soup is one of my favorite ways to use up buttermilk. Here's a link to a Potato Leek Soup that I like! Have a great day!



    1. ooh, thank you! I will have to try it and finish up that quart ;) - it's fast nearing the expiration.

  2. Hi Rebecca!

    Ina Garten has a recipe for "Beatty's Chocolate Cake" that calls for buttermilk and hot coffee in the batter. The next recipe in the book (Barefoot Contessa at Home) is a chocolate frosting that incorporates instant coffee/espresso. The cake is dark and moist and the frosting a dream to spread. Together they are delicious and rich, but not too sweet. Paired with a large glass of cold milk... oh, I just might be baking this weekend. Below is the link to the two recipes on the Food Network site.



  3. this looks delicious, never tried buttermilk in scones. you can freeze buttermilk, it works well after defrost too!

    1. i posted this on fb and someone there also mentioned freezing buttermilk- i can't believe i've never heard of that until this week (and i freeze many many things.) thanks for the tip. still haven't tried your korean drumstick recipe yet, but it's on the list in the next two weeks!

  4. This recipe looks fantastic. I cannot wait to try this one! Come visit us this week. We have some wonderful things to share.

  5. dunno if you still have buttermilk left, but you could use some (2tbs to 1 cup whipping cream) to make creme fraiche! yum!

    1. creme fraiche sounds fantastic. do you use it regularly in cooking?

  6. I found this recipe for homemade buttermilk using vinegar and milk on Pamela's Heavenly Treats blog:

    FRESH, HOMEMADE buttermilk, 1 tbsp white vinegar, fill with milk to make it 1 cup, let it sit for about 5 minutes and there you have it.

    (toward the bottom of this post: http://pamelasheavenlytreats.blogspot.com/2012/01/whole-wheat-mini-lemon-cupcakes.html)

    Haven't tried it yet, but if it works then you don't have to buy buttermilk anymore!


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