If you substitute buttermilk for milk in a recipe, you might consider adjusting the leavener slightly. Usually, if you replace 1 cup of milk with 1 cup of buttermilk, you'll want to use about half the amount of baking soda in lieu of the baking powder. If you're using less than a cup of buttermilk, you might not want to make an entire swap; using some baking powder and a small amount of soda is probably the right idea. The acid in the buttermilk will react with the baking soda and give your scones just the right texture, flavor, and rise. Happy baking! Kye@KAF

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