As a big fan of King Arthur products and user of the Baker's Companion, I enjoyed Kye Ameden's article from 2019 detailing a workaround if you lack heavy cream. But I am confused. She seemed to imply that cream scones have no butter, while butter scones have butter. My cream scones have butter and cream, as do the ones in Baker's Companion. I appreciate the workaround, but does one add butter and use milk as the liquid or add MORE butter?
Thanks,

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