sour milk in scones

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Mo
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sour milk in scones

Post by Mo »

If my mother had milk that had turned she would make scones.
I usually mix mine with water (flour, marg,sugar & fruit - no egg).

Is there some reason why SOUR milk is better than ordinary milk or was it just thrift to use it up?
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manda
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Re: sour milk in scones

Post by manda »

I think it's a mix of the two Mo....the taste using sour milk (rather than using soured milk either) is better....but I think it was also about not letting the milk go to waste....which is probably why scones were such a popular thing especially in summer when the milk soured quicker.
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p.penn
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Re: sour milk in scones

Post by p.penn »

I'd not heard of using some r milk in scones before :? Do they taste the same ?
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Mo
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Re: sour milk in scones

Post by Mo »

They seem softer than using water.
But since I splosh rather than measure the liquid, mine are different each time.
They don't taste of sour milk (which I hate)
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albertajune
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Re: sour milk in scones

Post by albertajune »

My mother always used sour milk in scone making. They were so much lighter in texture and the sour flavour didn't come through. I use buttermilk which makes a similar scone.
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HedgeHugger
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Re: sour milk in scones

Post by HedgeHugger »

I learned a new method for scones a couple of years ago.
warm the milk and add some lemon juice to curdle it, so your mum wasn't wrong :)

It's the only way for me now. Scones come out really light I think. It is an alternative to buttermilk.

http://www.bbcgoodfood.com/recipes/4622 ... tted-cream
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