The basic ratio if ingredients won't change based on the kind of milk you're using in your scone dough, though it may change the final texture ever so slightly. Honestly, most people probably wouldn't be able to tell the difference between a scone made with 1% milk vs. whole milk, but if you're serving scones to the Queen, I'd definitely use whole milk if possible. On principle, I try to use whole milk when making any tender baked good to ensure they are as light and melt-in-your-mouth tender as possible. But if all you have in your fridge at the moment is 1% or 2% milk, don't let that stop you from baking scones! Kye@KAF

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