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Old 12-25-2006, 12:19 AM   #1
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Half and Half vs Milk in Scones

I have a recipe for scones that asks for half a cup of half and half, how bad will it be if I use milk instead.


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Old 12-25-2006, 01:39 AM   #2
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Don't know your recipe but I doubt the substitution would hurt.

You might add just a tad, and I stress the tad part, of extra butter.

Milk is essentially cream with less butterfat, OK, not exactly, but close enough for governemnt work on a very early Christmas morn.

Scones are great. Haven't made them in a while. Gotta try it again.

Always add raisins to them, but to each their own.

Hope it all works out and enjoy.

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Old 12-25-2006, 06:18 AM   #3
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A wonderful moist scone recipe that I found at Allrecipes.com uses sour cream and they're great------over 80 5star reviews with the most recent being within the last few days though the original posting is over a year old.
Like auntdot we love ours with raisins and dried cranberries are also delicious. Good luck!
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Old 12-25-2006, 01:35 PM   #4
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I don't think you will have an appreciable difference. I have also used liquid non-dairy creamer with my scone recipe. In fact, I used a flavored one with much success.
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Old 12-25-2006, 01:36 PM   #5
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Hello and welcome to DC. The Half and Half vs Milk in your receipe will be okay - the Half ad Half may make the scones a little richer.

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Old 12-26-2006, 04:19 PM   #6
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The difference is basically the butterfat content. Whole Milk has 3.25-4% butterfat - half and half (h-n-h) is a mix of milk and cream and is between 10.5-18% butterfat.

Substituting milk for h-n-h will make a little difference in the richness and texture ... but not enough that it would be bad.

To put the h-n-h richness (butterfat) back into the recipe using milk: for 1/2 cup milk MINUS 1 Tablespoon milk add 0.75-1 Tablespoon melted butter.
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Old 01-01-2007, 01:05 PM   #7
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Originally Posted by daisy
They'll be just fine. To prove it, here's a recipe for a really rich scone mixture, using all cream!

Cream Scones
6 cups self raising flour
1 1/2 teaspoons salt
3 teaspoons sugar
3 cups cream

Combine sugar and salt with the flour. Heat cream until fairly hot and mix into the dry ingredients. You may need to add a little more liquid. Press out to about 1cm thick and cut into rounds. Bake at 250C for 10 minutes, then reduce heat to 180C and continue cooking for a few minutes until nicely browned.

If preferred, make up 90g butter to 3 cups with cream or milk instead of using all cream.

Actually, when making scones, I prefer to use soured milk. Seems to make them lighter. Just add a dash of lemon juice or vinegar to the milk or cream.
Another variation to yours Daisy would be to use 1 cup of cream and 1 1/2 - 2 cups of Lemonade [soda to you] or even Fanta with some orange rind. I've made them with Lemonade but not Fanta. No sugar is needed, but that depends on how sweet you would like them
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Old 01-01-2007, 10:49 PM   #8
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In Australia we don't have half and half. Never heard of it until I saw it on the internet one day and wondered what everyone was talking about. I just know that I substitute it with half milk and half cream when I get a recipe for it.

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Old 01-02-2007, 01:53 AM   #9
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Old 01-02-2007, 09:02 PM   #10
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Half & Half vs Milk in scones

I'm sure the scone will taste okay with the milk and is a great ideal if you are trying to lower the fat content. I also have used a low fat buttermilk with good success. However, I must admit, the best scone that I've tasted was a recipe that I used by The Barefoot Contessa which called for heavy cream and yes, it also had raisins.

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