Scones - Effect of Heavy Cream v. Buttermilk?
In my pursuit of making the perfect scones - was wondering whether anyone could weigh in on the structural effect of using heavy cream v. buttermilk in scone recipes? My ideal scone is on the drier side, sturdier, definitely NOT muffin/cake like. Does anyone have advice on how to achieve that?
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Cream will provide a richer dough; the recipes I use call for cream, not buttermilk, but Joanne Chang's Flour cookbook includes a recipe with both baking powder and baking soda, along with buttermilk and crème fraîche.