We didn't include any evaporated milk in our testing, Nora, but we think it might work well in conjunction with butter. (The fat content isn't quite high enough to use it to replace the cream in scone dough.) In general, evaporated milk tends to make baked goods creamier and richer than when they're made with regular milk. (About 60% of the water that's in fresh milk is removed in evaporated milk.) You might find that you need to add a few more tablespoons of evaporated milk to make the dough come together. Drizzle it in slowly until your dough looks just right and holds together when squeezed gently. Thanks for making us think about even more scone possibilities! Kye@KAF

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