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?

cranberry ginger scones

Yes, cranberries have been the lead actor in my kitchen this past month. What can I say. I love them. They're red, cheerful, tart, and SO festive. I know it's post-Christmas/New Year's now, but I say, let the festivity continue. Why not?!

And I'm sure, you, like me, love not just a good party, but also a good scone. {Party at breakfast!} I saw a recipe that called for all cream, and though I was tempted, I opted for this one, which included both cream and BUTTER.

nutella scones

Where were you on July 29, 1981? I was glued to our 13-inch Sanyo TV, watching Princess Diana's procession to Westminster Abbey.  I do not profess to be an Anglophile, but really, who doesn't love a tale of a young lady marrying a prince? So, I will be up at 5 again, 30 years later, watching the Royal Procession of Kate and Prince William.


In honor of such an historic event, I had to make something British, and since it was breakfast time, I chose a scone. And since it's such a special occasion, the scone needed to have an extra little something.

honey nut scones {bwd}

This week's Baking with Dorie assignment was one that I looked forward to. I haven't made scones in about a decade, and I was hoping that this recipe would be a keeper.