buttermilk substitute
in scones.

Buttermilk gives scones a tender crumb with pleasant tang. The acidity keeps gluten development in check so the texture stays light, not tough.

top substitutes

01

Plain Yogurt

8.0best for scones
1 cup : 1 cup

Thin with milk to pourable consistency; adds tang and tenderness, works in pancakes and biscuits

02

Sour Cream

8.0best for scones
1 cup : 7/8 cup

Thin with milk or water to pourable consistency; adds tang and richness to baking and dressings

03

Greek Yogurt

8.0best for scones
1 cup : 3/4 cup

Thinner; best in baking or marinades

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04

Kefir

7.5
1 cup : 1 cup

Nearly identical tang and thin consistency; 1:1 swap in baking, marinades, and dressings

05

Whey

6.7
1 cup : 1 cup

Tangy liquid, similar in baking

06

Lemon Juice

6.0
1 cup : 1 cup

Add 1 tbsp lemon juice to 1 cup milk and let sit 5 min; creates acidic substitute for baking

07

Heavy Cream

6.0
1 cup : 2/3 cup

Whip for richness; much thicker than buttermilk, thin with water and add 1 tbsp vinegar per cup

08

Whole Milk

6.0
1 cup : 1/2 cup

Add 1 tbsp lemon juice or vinegar per cup whole milk; let sit 5 min to curdle before using in batter

09

Half and Half

6.0
1 cup : 1 cup

Richer and thicker; thin with water to buttermilk consistency and add 1 tbsp lemon juice per cup

other things you can make with buttermilk

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