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Lemon Poppyseed Scones

I'm planning on making this recipe tomorrow but have no sour cream or yogurt. Do you think if I replace the sour cream with milk (1:1 ratio) it would be ok?
http://barefootandbaking...

asked by Mimi about 1 month ago

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5 answers 348 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 1 month ago

Normally I would be concerned that replacing sour cream or yogurt (with a range between 3 and 18% fat) with milk would reduce the proportion of fat in the recipe and produce a drier scone.
However, since the author said she prefers light sour cream (about 3%), the recipe will probably come out OK if you use whole milk (about the same).
If you use skimmed milk, maybe add another tablespoon of butter as you mix the batter.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 month ago

Melted butter? Thank you for helping me out!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 1 month ago

The recipe already called for some butter - I forget what temp - so just add 1 more tbsp at that same temp to what's called for.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 month ago

If I used cream should i do half cream and half reduced fat milk?

C3530c17 ce9c 45b2 9755 cac310550f38  pi day 2015
added about 1 month ago

I'd also add about a teaspoon of lemon juice to the measuring cup before pouring in the milk, to replace the acid that's in sour cream & yogurt

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