I feel very much like the mouse in “If You Give a Mouse a Cookie” series just that mine would be “If You Buy A Pint Of Buttermilk”. Probably because I didn’t see a smaller carton of buttermilk, I had quite a bit of it leftover from my buttermilk pancake recipe. I think, there’s nothing more motivating than leftover ingredients taking up space in the fridge.  With the single minded purpose of using up the buttermilk, the aroma in the kitchen was definitely that of baked fresh yummy food this week. Well now I know that a pint of buttermilk can yield banana muffins, buttermilk pancakes and choc-chip buttermilk scones. I’m declaring this week as my buttermilk week. And I don’t think I’ll be looking for a smaller carton of buttermilk the next time I need to get some.

Ingredients: Original recipe from here.

2 cups all purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1/2 cup butter - cut into 1 inch cubes
1/3 cup + 2 tbsp buttermilk
1 tsp vanilla essence
1/2 cup semi-sweet choc chip
1 egg + 1 tbsp milk
brown sugar

Method:

1. Heat oven to 400F and line a baking tray with parchment paper.
2. Combine flour, sugar, salt, baking soda and baking powder. Whisk to combine.



3. Mix buttermilk and vanilla in a separate bowl.



4. Cut the cold butter and mix into the flour.

Look carefully and you’ll see the big chunks are actually smaller cubes stuck to each other.



5. Using the rubbing-in method mix the butter into the flour until it resembles cornmeal. Do not overmix.



6. Add the choc chips and stir to combine with a fork.



7. Make a well n the flour and pour the buttermilk mixture into the flour. Mix with a fork until it starts to clump together.



8. Use your hands and bring the clumps together into a ball of dough. Knead a few times.



Place the ball of dough on a lightly floured surface.

I wrapped my board with cling wrap and didn’t need to flour it.

9. Pat it into a disc about 1 1/2 inches thick.



10. Cut the disc into 8 wedges.



11. Transfer the wedges onto the parchment paper.



12. In a small bowl, combine the lightly beaten egg with the milk and mix.



13. Brush the egg glaze on the surface of the wedges.



14. Sprinkle with brown sugar.



15. Bake for 15-20min or until golden brown and a skewer inserted comes out clean.



16. Serve hot with fresh fruits, whipped butter and honey.