I am working on some variations on a recipe i developed, and i think i transcribed a mistake.This scone recipe calls for
1 1/2 c. flour
1 1/4 c quick oats
1/2 c dk br sugar
1 T bak powder
1 tsp cream of tartar
1/3 c. buttermilk
Here's the quandary: I made a note that says "if you have buttermilk, use 1 tsp crm of tartar; if you only have milk, use 1/2 tsp crm of tartar. I think i made a mistake?! My research into leaveners says that 1/3 buttermilk can be made by combining 1/3 c. milk and a pinch over 1/2 tsp. crm of tartar so doesn't it seem that i don't need ANY crm of tartar if i have buttermilk? or do i need it for the acid in the brown sugar? sisters, i am conFUSED!
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