Can I Use Buttermilk Instead of Cream in Scones? A Baking Deep Dive

Scones, those delightful little baked treats, are a cornerstone of afternoon tea and a comforting indulgence any time of day. Traditionally, they’re known for their rich, slightly crumbly texture, often attributed to the generous use of cream. But what happens when you’re out of cream, or perhaps looking for a slightly tangier, less decadent alternative? The question arises: Can you use buttermilk instead of cream in scones? The answer, happily, is a resounding yes, but with a few considerations. Let’s explore this substitution in detail.

Understanding the Role of Cream in Scones

Before diving into the specifics of buttermilk, it’s essential to understand what cream brings to the scone equation.

Cream, particularly heavy cream, contributes significantly to the texture and flavor of scones. Its high fat content is crucial for creating a tender crumb and a rich, moist interior. The fat coats the flour particles, inhibiting gluten development, which prevents the scone from becoming tough and chewy. Additionally, cream adds a subtle sweetness and a luxurious mouthfeel.

The liquid component in cream also plays a vital role. It hydrates the flour, binding the ingredients together and contributing to the overall structure of the scone.

Buttermilk: A Tangy Alternative

Buttermilk, unlike its name suggests, isn’t just a byproduct of butter making (at least not anymore, commercially). Modern buttermilk is typically cultured milk, meaning it has been fermented with lactic acid bacteria. This fermentation process is what gives buttermilk its signature tangy flavor and slightly thicker consistency compared to regular milk.

The Unique Properties of Buttermilk in Baking

The acidity in buttermilk is a key factor when considering it as a cream substitute. This acidity interacts with baking soda (a common leavening agent in scones) to create carbon dioxide, which helps the scones rise and become light and airy. This is a distinct advantage that buttermilk offers over regular milk or even cream.

Furthermore, the tanginess of buttermilk adds a subtle complexity to the flavor profile of the scones, complementing sweet additions like berries or chocolate chips beautifully.

Buttermilk vs. Cream in Scones: A Comparative Analysis

While both cream and buttermilk can be used to make delicious scones, they result in slightly different outcomes.

Texture and Crumb

Scones made with cream tend to be richer and more tender, with a slightly denser crumb. The higher fat content ensures a moist interior and a delicate texture that melts in your mouth.

Buttermilk scones, on the other hand, often have a lighter, airier texture. The acidity helps break down gluten, resulting in a more tender crumb, although potentially less rich than a cream-based scone. They may also be slightly drier, depending on the recipe and other ingredients.

Flavor Profile

Cream imparts a subtle sweetness and a creamy richness to scones, making them a comforting and decadent treat.

Buttermilk adds a distinctive tanginess that brightens the flavor profile. This tangy flavor can be particularly appealing if you’re looking for a scone that’s not overly sweet or rich. It pairs exceptionally well with fruit fillings and glazes.

Moisture Content

Cream’s high fat content helps retain moisture in the scones, keeping them soft and preventing them from drying out too quickly.

Buttermilk, being lower in fat, might result in scones that are slightly drier. However, this can be easily compensated for by adjusting other ingredients in the recipe or ensuring the scones are not overbaked.

Tips for Using Buttermilk Successfully in Scones

To ensure your buttermilk scones are a resounding success, consider these tips:

Adjusting the Liquid Ratio

Buttermilk is thinner than heavy cream. You might need to slightly reduce the amount of buttermilk in your recipe compared to the amount of cream it calls for. Start by using a slightly smaller amount and add more as needed until the dough just comes together. The dough should be slightly sticky but not overly wet.

Don’t Overmix

This is crucial regardless of whether you’re using cream or buttermilk. Overmixing develops the gluten in the flour, resulting in tough, chewy scones. Mix the ingredients just until they are combined, leaving some streaks of flour visible.

Chilling the Dough

Chilling the dough before baking helps to relax the gluten and prevent the scones from spreading too much in the oven. It also allows the flavors to meld together. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes, or even longer.

Baking at the Right Temperature

A hot oven is essential for achieving a good rise and a golden-brown crust. Preheat your oven to the temperature specified in your recipe and bake the scones until they are golden brown and cooked through.

Adding a Touch of Fat

Since buttermilk is lower in fat than cream, you can compensate by adding a small amount of melted butter or shortening to the dough. This will help to improve the texture and richness of the scones.

Experimenting with Flavors

Buttermilk’s tanginess pairs well with a variety of flavors. Experiment with adding berries, chocolate chips, nuts, or spices to your scones. You can also try topping them with a glaze or a dollop of whipped cream.

Modifying Your Favorite Scone Recipe for Buttermilk

Adapting your favorite cream-based scone recipe for buttermilk is generally straightforward.

1. Start with the recipe: Begin with a reliable scone recipe that uses cream.

2. Substitute buttermilk: Replace the cream with an equal amount of buttermilk initially.

3. Assess the dough: Observe the consistency of the dough. If it seems too wet, add a tablespoon or two of flour at a time until it reaches the desired slightly sticky consistency. If it appears too dry, add a tablespoon of buttermilk until it looks right.

4. Adjust other ingredients (optional): Consider adding a tablespoon or two of melted butter to compensate for the lower fat content of the buttermilk.

5. Proceed as usual: Follow the remaining steps of the recipe, including chilling the dough, shaping the scones, and baking them.

Beyond the Basics: Elevating Your Buttermilk Scones

Want to take your buttermilk scones to the next level? Here are a few advanced techniques:

• Infused Buttermilk: Infuse the buttermilk with flavors like vanilla bean, citrus zest, or herbs before adding it to the dough. This will add a subtle but noticeable depth of flavor to your scones. Simply heat the buttermilk gently with your chosen flavoring agent, let it steep for 30 minutes, and then strain it before using.

• Brown Butter: Brown the butter before adding it to the dough. This will impart a nutty, caramelized flavor that complements the tanginess of the buttermilk beautifully.

• Glaze Variations: Experiment with different glazes to complement the flavor of your scones. A simple powdered sugar glaze with a touch of lemon juice is a classic choice, but you can also try glazes made with honey, maple syrup, or even bourbon.

Buttermilk Scone Recipe Example

Here’s a basic recipe to get you started with buttermilk scones:

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

4. In a separate bowl, combine the buttermilk and vanilla extract.

5. Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.

6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.

7. Use a biscuit cutter or a sharp knife to cut out scones.

8. Place the scones on the prepared baking sheet.

9. Bake for 15-20 minutes, or until golden brown.

10. Let the scones cool slightly on the baking sheet before serving.

Conclusion: Buttermilk Scones – A Delicious and Versatile Alternative

While cream is a classic ingredient in scones, buttermilk offers a viable and delicious alternative. It provides a tangy flavor, a lighter texture, and interacts with baking soda to create a good rise. By understanding the differences between cream and buttermilk and making a few simple adjustments to your recipe, you can create exceptional scones with a unique and satisfying flavor profile. So, the next time you’re craving scones and find yourself without cream, don’t hesitate to reach for the buttermilk. You might just discover your new favorite scone recipe!

Can buttermilk truly substitute cream in scones, and will it significantly alter the flavor profile?

Buttermilk can indeed substitute for cream in scones, but it’s important to understand the nuances. While both add moisture and richness, buttermilk has a tangier flavor due to its acidity. This tanginess will be noticeable in the final product, giving your scones a slightly more complex and less sweet taste compared to using cream. The effect can be subtle, especially if balanced with other ingredients like sugar or fruit, but it’s a factor to consider.

The flavor difference is the main distinction, but the texture might also be subtly affected. Cream contributes a heavier, more velvety richness, while buttermilk, being thinner, might result in a slightly lighter and less dense scone. However, the difference is often marginal and can be compensated for by adjusting the amount of buttermilk used or slightly tweaking other dry ingredients in the recipe. Ultimately, the success depends on your personal preference and the specific recipe you are using.

What adjustments should I make to my scone recipe if I’m replacing cream with buttermilk?

When substituting buttermilk for cream, consider the liquid content. Buttermilk is typically thinner than heavy cream. You might need to slightly reduce the amount of buttermilk used compared to the cream specified in the recipe to prevent the dough from becoming too wet. Start by using about 3/4 of the amount of cream called for and add more buttermilk gradually until the dough reaches the desired consistency.

The acidity of buttermilk can also affect the leavening process. Because buttermilk is acidic, it can react with baking soda, potentially leading to a slightly more rise in the scones. If your recipe already contains baking soda, consider slightly reducing the amount to prevent an overly acidic flavor or excessive browning. On the other hand, if your recipe only uses baking powder, the adjustment is less critical. Just keep an eye on the scones while they bake to ensure they don’t brown too quickly.

Does the fat content difference between buttermilk and cream impact the final scone texture?

Yes, the lower fat content of buttermilk compared to cream will influence the final texture of your scones. Cream contributes a higher level of fat, which results in a richer, more tender crumb and a more golden-brown exterior. Buttermilk, having less fat, will yield a slightly less rich and potentially drier scone, though this can be minimized with proper adjustments.

To compensate for the reduced fat, you can consider adding a small amount of melted butter to your scone recipe when using buttermilk. This added fat will help to replicate some of the richness and tenderness that cream provides. Alternatively, you can ensure not to overmix the dough, as overmixing can lead to a tough texture, regardless of the fat content. Be gentle with the dough and handle it as little as possible to maintain a light and airy texture.

Can I use low-fat buttermilk as a cream substitute, or will that drastically change the outcome?

Using low-fat buttermilk will further accentuate the differences in texture and richness compared to using cream. Low-fat buttermilk has even less fat than regular buttermilk, which means the scones will be significantly less tender and potentially drier. While it’s possible to use it, you’ll need to be more proactive in compensating for the lack of fat.

If you opt for low-fat buttermilk, consider adding a larger quantity of melted butter or another fat source like shortening or even a bit of yogurt. Experiment with small adjustments to find the right balance. Also, be mindful of the baking time; low-fat versions may bake slightly faster, so keep a close watch to prevent them from drying out. Using a slightly lower oven temperature may also help to ensure they bake evenly without becoming too dry.

What are the best scone recipes to adapt when using buttermilk as a substitute for cream?

Recipes that already incorporate ingredients that complement the tanginess of buttermilk work best when adapting. Fruit scones, particularly those with berries like blueberries or raspberries, are excellent candidates. The tartness of the berries harmonizes well with the buttermilk’s subtle acidity, creating a well-balanced flavor profile. Similarly, savory scone recipes that include herbs or cheese can benefit from the added depth of flavor that buttermilk provides.

Recipes that heavily rely on the richness of cream for their texture and flavor, such as plain scones or those with delicate flavors like vanilla, may require more careful adjustments. In these cases, you might want to consider using a combination of buttermilk and melted butter to mimic the fat content and richness of cream. Experimentation is key to finding the optimal balance for your preferred taste and texture in these more delicate scone variations.

How does the use of buttermilk instead of cream affect the shelf life of scones?

The substitution of buttermilk for cream can potentially shorten the shelf life of scones, although the difference is usually marginal. Scones made with cream tend to retain moisture slightly better due to the higher fat content, which can help prevent them from drying out as quickly. Buttermilk, being lower in fat and higher in acidity, can lead to a slightly drier scone that stales a bit faster.

To mitigate any potential reduction in shelf life, store your buttermilk scones in an airtight container at room temperature. You can also wrap them individually in plastic wrap for extra protection against drying. If you anticipate not eating them within a day or two, consider freezing them immediately after baking and cooling. When you’re ready to enjoy them, simply thaw them at room temperature and reheat them briefly in the oven for a fresh-baked taste and texture.

Are there any non-dairy alternatives that would better mimic cream in scones than buttermilk?

Yes, several non-dairy alternatives more closely resemble cream in scones compared to buttermilk. Coconut cream, particularly the thick part from a refrigerated can, offers a similar richness and fat content. Its mild sweetness and subtle coconut flavor can complement many scone recipes, although the flavor will be slightly altered. Cashew cream, made by blending soaked cashews, is another good option, providing a creamy texture and neutral flavor that won’t overpower the other ingredients.

Other suitable substitutes include full-fat oat cream or soy cream, both of which have a creamier consistency and a less pronounced flavor than buttermilk. When using these alternatives, you may not need to make as many adjustments to the recipe compared to using buttermilk. Start with the same amount of non-dairy cream as the cream specified in the original recipe and adjust the liquid content as needed to achieve the desired dough consistency. Remember to choose unsweetened versions of these creams to avoid adding unwanted sweetness to your scones.