Everytime I eat scones, my mouth feels both stingy and like it's coated with some sticky yet powdery substance. This happens with scones from many different places. Maybe I should do a web search to find out what universal ingredients I could be allergic to in scones.
1 comment:
Weird, I just made scones this morning, and I've never made them before in my life, and you randomly posted this.
My scones, from the Tartine cookbook, were simple, just AP flour, sugar, butter, buttermilk, baking powder & soda, and salt.
Buttermilk is cultured, which may be what's doing it. Not all scones are necessarily made with buttermilk, but it's pretty common.
Furthermore, the cultures used to make cultured buttermilk (which is not real buttermilk, but you can't get real buttermilk in the US so it's what you'd be eating in a scone here) are not the same as the cultures used to make yogurt. There's some overlap -- acidophilus -- but plenty they don't share. Maybe you're particularly sensitive to one of the cultures specific to buttermilk?
See this page for more info on the cultures.
I suppose the easy way to find out would be to get some buttermilk and swish a little bit around in your mouth and see what happens. It's very tart & tangy from the cultures, kind of like yogurt, but certainly not unpleasant (I really like the taste.)
Only barely related: I made a buttermilk-blueberry gelato recently and the buttermilk tang went really well with the fruit. Too bad I used too much cornstarch and it ended up kind of like frozen pudding. Oh, except it didn't fully freeze. Oh well.
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