That's a great question, Ed! If you use full-fat Greek yogurt and thin it with whole milk yogurt, your scones will turn out closer in texture to cream scones than butter scones. They'll be cakey and a bit crumbly, and also slightly less tender than the true cream version. In our How to substitute for buttermilk post, the author PJ recommend using 1 part Greek yogurt and 2 parts milk. Since cream is a bit thicker and richer than buttermilk, try using a 50/50 ratio of Greek yogurt and whole milk to replace the cream in your scone recipe. You might make your best scones yet! Kye@KAF

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