Buttermilk substitute?

[LizzieVereker]

Evening all,

I'm making a recipe tomorrow which is like a giant scone filled with cream and blackberries. The scone recipe calls for 75ml of buttermilk but I won't be able to get any - what would be best as a substitute? I have milk, cream, eggs, butter. All advice gratefully received, TIA.

You can add a squirt of lemon juice to milk as a substitute (to make it more acidic I think), but last time I made muffins that needed buttermilk I just used milk and they turned out fine. Sounds delicious, hope it turns out well!

Brilliant, thank you Mumbledore

Ps link to recipe here, if you fancy it: Yummy Giant Scone

Mmmmmmmm........ [Grin]

I mean !

white vinegar added to milk makes it a great substitute for buttermilk, and no vinegar taste remains

This might be too late for you OP, but for future ref I use approx two thirds plain yoghurt to one third milk (quantities variable!), with a dash of lemon juice, and that works very well. TBH I've never used actual buttermilk in a recipe calling for a buttermilk!

Not helpful the OP but when I saw the thread title I just made one of these
www.theguardian.com/lifeandstyle/2013/jun/14/yotam-ottolenghi-buttermilk-recipes
Very yummy, but it is impossible not to curdle the buttermilk if it gets even remotely warm - now I have done it a few times, I just heat the cream then add the buttermilk afterwards.
Scone looks fab.