I’m just as guilty as the rest. I often find recipes, tweak them a bit, or use them as a reference for a totally different recipe. When cooking at home, I might sometimes try to pawn it off as my own invention, but as a blogger, I always site my sources. I once worked at a company who’s legal department was extremely conservative. So as a marketer, I’ve learned to site sources, copyright and be extremely cautious about what sources I use to prove things (not so much an issue in recipes). So if I’m referencing a recipe from Bon Appetit or one of my favorite blogs like Smitten Kitchen or Food in Jars, you’re going to know. But in all fairness, I often edit my own recipes as well. This summer I made some delicious cream scones to go along with my homemade jams. Sometimes the recipes turn out better (or worse), but often times just a different spin.

I had some extra buttermilk, from the cupcakes, so figured substituting that for cream in my normal recipe would work. They did turned out a bit denser but still extra tasty. I think I now have my spring and winter scones! Cream scones for a spring or summer afternoon, and buttermilk scones for when it starts to get a little nippy outside. Either type, served with a cup of tea, fresh cream and fruit preserves, they’re absolutely perfect.

Brooklyn Locavore Buttermilk Scones (Adapted from my Cream Scone Recipe) Makes 8-10 depending on size

• 1 1/2 c flour
• 1/4 tsp sugar (plus extra for sprinkling on top)
• 2 1/2 tsp baking powder
• pinch of salt
• 1 c buttermilk

Preheat oven to 450°F. Sift dry ingredients into a bowl, then add buttermilk with a few swift strokes, making sure not to over mix. If you’re really feeling crazy toss in a handful of dried fruit like currents, cranberries or raisins. Add a splash of extra buttermilk if too dense. Drop heaping spoonfuls  onto a parchment lined baking sheet. Sprinkle with some extra sugar and bake for 10-15 minutes until golden.

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