Alexander at King Arthur

January 10, 2022 at 9:52am

You can certainly substitute buttermilk for the cream called for in a cream scone recipe. I would suggest doing a 1:1 swap for the cream and you can expect the final result to be more tangy as you suggested as well as rise a bit higher from the acidity of the buttermilk. Due to the higher rise, the crumb can often times be more tender, but the flakiness will remain relatively the same. Happy baking!

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