Hi Peter, you're totally correct that cream scones can vary quite a bit in composition, although our new Cream Tea Scone recipe in the latest edition of the Baker's Companion is quite similar to our online recipe, and does contain only heavy cream. If you come across a scone recipe that includes both butter and cream, I think it should work fine to substitute milk and aditional butter (in the proportions recommended) for the heavy cream called for. The key is to try to keep the fat content similar. 

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