You're welcome to experiment with different kinds of milk, including non-dairy milk when making scones. (If you use non-dairy milk, just be sure to use an unsweetened, unflavored variety.) The higher the fat content of the liquid you use, the richer and more tender the scone will be. Cream has the highest fat content, so using something like half & half or whole milk in place of cream will make a slightly less tender scone.

If a recipe calls for buttermilk, you can use plain yogurt (regular or soy) thinned out with a bit of milk or sour cream. If you use one of these liquids in a recipe that calls for regular milk or cream, you may need to replace a small amount of the baking powder with baking soda to account for the extra acidity. Choose the liquid based on what you're looking for in your scones. I hope that helps! Kye@KAF

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