Leavening Challenge!

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
1 egg
2/3 c.butter

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!

LeBec Fin
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4 Comments

lapadia
lapadia March 21, 2013
Also, the link below has interesting read pertaining to your situation/question, may be of help now and in the future, too :)
http://www.kingarthurflour.com/tips/quick-bread-primer.html
 
boulangere
boulangere March 21, 2013
I've never seen a recipe which calls solely for cream of tartar as a leavening agent. Single-acting baking soda can be made from equal parts COT and baking soda. I would suggest adding 1/2 teaspoon of baking soda. On another note, the quantity of buttermilk looks low; if the dough seems dry, add some more.
 
Sadassa_Ulna
Sadassa_Ulna March 21, 2013
In general I think it would be the reverse - that if you HAVE buttermilk then you only need 1/2 tsp. c.o.t., but if using regular milk then use a whole tsp., because c.o.t. is acidic as is buttermilk.
 
hardlikearmour
hardlikearmour March 21, 2013
Maybe you meant to write baking soda instead of cream of tartar? Your note makes sense with b.s. instead of c.o.t.
 
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