These scones use the creamy, crème fraîche part of cows’ milk as well as the tangy liquid leftover from butter, buttermilk. Rich in dairy and dried fruit, this biscuit pastry should be eaten all day long.
Get the full recipe here.
Buttermilk & cream scones from MY LIFE IN SOURDOUGH on Vimeo.
I am looking for the recipe published by Annelise McAuliffe published May 20th of this year.
Buttermilk and cream scones from My life in sourdough, the recipe part is no longer available on the internet. It was one of the best recipes I have tried and I did not write it down.
Is it possible to get a copy of the original recipe? I am hoping for some luck here, I would really be disappointed if I could not make this recipe again.
thank you,
Mike Smith