Substituting Ingredients in Scones (2024)

FAQs

What is a good substitute for heavy cream in scones? ›

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.

In most cases, plain yogurt or Greek yogurt can be used in place of sour cream—and vice versa. Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.

Tender moist and delicious homemade scones with oil. You can substitute butter with oil canola, vegetable, sunflower, coconut, flaxseed oil with these scone recipes.

As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

You can make a stand-in for the heavy cream called for in a recipe where it will be mixed with other ingredients. Melt 1/4 cup unsalted butter in a large glass bowl and gradually whisk in 3/4 cup whole milk or half and half. You'll end up with 1 cup of a cream substitute. Use in soups, sauces, puddings, etc.

They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

Why do you put eggs in scones? ›

Sweet scones and cheese scones have an egg added to enrich them. Both will rise but whatever scone you make its important that they are handled lightly and not rolled too thinly. If you haven't seen it, we show them being made in the cookery school.

Replace 1 cup (227g) of heavy cream or whipping cream with 1/2 cup (113g) of butter and 1/2 cup (113g) of milk. If your recipe doesn't call for a full cup of heavy cream, scale down the amount of butter and milk that's used accordingly.

Just use the same amount of yogurt as the recipe calls for buttermilk. For the right thickness, you might need to mix it with a little water. Sour cream: Sour cream substitute works well too! Just like with yogurt, use the same amount of sour cream as you would buttermilk.

Whole milk yogurt works best and brings a big reduction in fat, plus more protein and calcium. Baked goods made with yogurt as a straight substitute for sour cream will turn out less tender, lighter in texture and have a tangier, less buttery flavor.

The short answer is yes, butter and shortening can be used interchangeably in baked goods as one-to-one swap.

But if you want your scones to be a little less-sweet, you can easily swap this for a golden caster sugar. Like any scone recipe, in terms of flavour, butter is always king. However, when it comes to texture, a decent block margarine can be just as good.

Granulated sugar will usually work just fine as a caster sugar alternative. Substitute on a 1:1 ratio (if your recipe calls for a cup of caster sugar, use a cup of granulated sugar).

Using evaporated milk makes these scones lower in fat. You can substitute evaporated milk for heavy cream in many recipes, it provides the thickness and creaminess without the added fat. Mix your dry ingredients together, then dump in the cold chunked butter and cut it in using a pastry cutter or two forks.

My scones have a dense, heavy texture and poor volume

You may have used too little raising agent or over handled the dough before it was baked. The oven may have been too cool.

Heavy cream is a common ingredient in sweet and savory recipes. With 36 to 40 percent milkfat, it has a higher fat content than light cream, whipping cream, half-and-half, whole milk, and evaporated milk.

How do you make a milk substitute with heavy cream? ›

Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.