
My refrigerator is always full of
buttermilk. You see, I'm a thrifty soul, and if I need buttermilk for a recipe I can't bear to buy the pint-sized
cartons. Did you even
see the price per fluid ounce? No, I must go for the economical two-quart-sized
container. Thing is: there is no recipe on the whole earth that calls for a half gallon of buttermilk.* Instead, I
measure out 1/2 cup or five tablespoons or some other amazingly tiny quantity. And then, every time I pick up a recipe,
I think, how can I use buttermilk in this?
So when I was looking for a recipe for scones the other
day, I was terrifically happy to find
this one on Nicole's blog. I
made it, with great success, and then started scheming. How could I use even more of the ingredients slowly turning
from "non-perishable" to "perished" in my pantry shelves? I emailed Nicole, I rummaged to find
white chocolate chips and dried blueberries and I made these fantastic drop scones. [click through for recipe]
*portions of this post may be highly exaggerated.