Spent Grain Scones
April 4, 2013 § Leave a comment
While the Brew Captain brews, I wander around and try to be helpful. But if left unsupervised I tend to start baking. So thanks to Brooklyn Brewer, this happened while we brewed Bonne Idee. Check out their website for a whole bunch of spent grain ideas, and stay tuned for some more experimentation…
Belgian Special B Spent Grain Scones
- 3/4 cup spent grain like Belgian Special B
- 1.5 cup all purpose flour
- 6 oz shredded low-fat cheese (we had a Trader Joe’s blend on hand)
- 6 tbsp unsalted butter – 2 melted with the milk, 4 cold
- 1/2 cup skim milk and 1 tbsp apple cider vinegar, mixed to curdle
- 1/2 tsp smoked paprika
- 2.5 tsp baking powder
- 2 tsp sugar
- 1/4 tsp salt
- 1 egg
The instructions are the same as the Brooklyn Brewer recipe, so wander on over there and check out their site because it is awesome.
- I used the spent grain straight from the brew bag, but if you are making the recipe later you have to either dry them out really really well (in a dehydrator, or in a barely warm oven for 8-24 hours thinly spread on cookie sheets) or just freeze them.
- I didn’t have buttermilk so I subbed it with milk and vinegar as above, which is not the same but works in a pinch if you have a spontaneous scone-making session.
- Once you cut your scones and before you put them in the oven, space them out more than I did above because they will rise and spread a bit.
How did they turn out? Well, let’s just say I was too distracted by eating them to take a picture once they came out of the oven… Recycling is delicious!