Can I use Plain Yogurt (thinned with water or milk) instead of Buttermilk in Scones?

Yogurt adds acidity and moisture but must be thinned to avoid dense dough. Use a ratio of 3/4 cup plain yogurt + 1/4 cup water or milk per 1 cup buttermilk.

Can I use Sour Cream (thinned with milk) instead of Buttermilk in Scones?

Sour cream provides acidity and richness but must be diluted to avoid heaviness. Use a ratio of 3/4 cup sour cream + 1/4 cup milk per 1 cup buttermilk.

Can I use Milk + Cream of Tartar instead of Buttermilk in Scones?

Provides acidity for leavening but may impart a slight aftertaste if overused. Use a ratio of 1 cup milk + 1 1/2 teaspoons cream of tartar.

Can I use Non-Dairy Milk + Lemon Juice or Vinegar instead of Buttermilk in Scones?

Suitable for dairy-free diets, replicates acidity but may alter flavor slightly. Use a ratio of 1 cup soy or oat milk + 1 tablespoon lemon juice or white vinegar.

Best Buttermilk Substitute in Scones

5 tested options with exact ratios, science-backed explanations, and tips for success.

Filter by diet: Vegan Gluten-Free Dairy-Free Nut-Free Fat-Free

Quick Answer

The best substitute for Buttermilk in Scones is Milk + Lemon Juice or Vinegar because it replicates the acidity and moisture content essential for proper leavening and tender crumb development.

Top 5 Buttermilk Substitutes for Scones

Substitute	Ratio	Notes	Dietary
⭐ Milk + Lemon Juice or Vinegar (Best)	1 cup milk + 1 tablespoon lemon juice or white vinegar	Provides the acidity and moisture needed for tender, fluffy scones with good rise.	Nut-Free
Plain Yogurt (thinned with water or milk)	3/4 cup plain yogurt + 1/4 cup water or milk per 1 cup buttermilk	Yogurt adds acidity and moisture but must be thinned to avoid dense dough.	Gluten-Free Nut-Free
Sour Cream (thinned with milk)	3/4 cup sour cream + 1/4 cup milk per 1 cup buttermilk	Sour cream provides acidity and richness but must be diluted to avoid heaviness.	Nut-Free
Milk + Cream of Tartar	1 cup milk + 1 1/2 teaspoons cream of tartar	Provides acidity for leavening but may impart a slight aftertaste if overused.	Nut-Free Fat-Free
Non-Dairy Milk + Lemon Juice or Vinegar	1 cup soy or oat milk + 1 tablespoon lemon juice or white vinegar	Suitable for dairy-free diets, replicates acidity but may alter flavor slightly.	Vegan Dairy-Free Nut-Free

Detailed Guide: Each Buttermilk Substitute in Scones

Milk + Lemon Juice or Vinegar (Best Option)

1 cup milk + 1 tablespoon lemon juice or white vinegar

Nut-Free

Quick tip: Provides the acidity and moisture needed for tender, fluffy scones with good rise.

This substitute works by acidifying the milk, which mimics the lactic acid in buttermilk. The acid reacts with baking soda to produce carbon dioxide, creating lift and a tender crumb in scones. The milk provides the necessary moisture and fat content to maintain texture.

For best results, mix the lemon juice or vinegar into the milk and let it sit for 5-10 minutes before using. This ensures proper curdling and acidity. Use whole milk for richness closer to buttermilk.

Compared to buttermilk, this substitute produces very similar results in texture and flavor, with only a slight difference in tanginess depending on the acid used.

Plain Yogurt (thinned with water or milk)

3/4 cup plain yogurt + 1/4 cup water or milk per 1 cup buttermilk

Gluten-Free Nut-Free

Quick tip: Yogurt adds acidity and moisture but must be thinned to avoid dense dough.

Yogurt contains lactic acid similar to buttermilk, which reacts with baking soda to leaven scones. However, its thicker consistency can make the dough too dense if used undiluted.

To use effectively, thin plain yogurt with water or milk to approximate buttermilk's consistency. Stir well before adding to the dough. This helps maintain proper hydration and prevents overly heavy scones.

Scones made with yogurt tend to have a slightly tangier flavor and a denser crumb compared to buttermilk but remain tender and flavorful.

Sour Cream (thinned with milk)

3/4 cup sour cream + 1/4 cup milk per 1 cup buttermilk

Nut-Free

Quick tip: Sour cream provides acidity and richness but must be diluted to avoid heaviness.

Sour cream is acidic and rich in fat, which can mimic buttermilk's tenderizing effects and flavor profile. However, its thickness can weigh down the scone dough, so thinning with milk is necessary.

Mix sour cream with milk until pourable before adding to the recipe. This balances moisture and acidity for proper leavening.

Scones made with sour cream are rich and tender with a slightly tangy flavor, but they may be denser and richer than those made with buttermilk.

Milk + Cream of Tartar

1 cup milk + 1 1/2 teaspoons cream of tartar

Nut-Free Fat-Free

Quick tip: Provides acidity for leavening but may impart a slight aftertaste if overused.

Cream of tartar is an acid that can replicate buttermilk's acidity when combined with milk. This acid-base reaction activates baking soda to leaven the scones.

Dissolve cream of tartar thoroughly in milk before mixing with dry ingredients. Avoid exceeding recommended amounts to prevent off-flavors.

This substitute yields scones with good rise and tender crumb, though the flavor may be less complex than with natural buttermilk.

Non-Dairy Milk + Lemon Juice or Vinegar

1 cup soy or oat milk + 1 tablespoon lemon juice or white vinegar

Vegan Dairy-Free Nut-Free

Quick tip: Suitable for dairy-free diets, replicates acidity but may alter flavor slightly.

Non-dairy milks like soy or oat milk can be acidified with lemon juice or vinegar to mimic buttermilk's acidity and moisture. This allows the baking soda to react properly for leavening.

Let the mixture sit for 5-10 minutes before use to curdle and acidify. Choose unsweetened varieties to avoid altering flavor.

Scones made with this substitute are tender and rise well, though the flavor may differ slightly from traditional buttermilk scones.