⭐ Buttermilk (Best Gluten-Free Option)
1 cup buttermilk per 1 cup whole milk Quick tip: Adds slight tang and acidity, which can enhance flavor and react with baking soda for better rise.
Buttermilk is thicker and more acidic than whole milk, which can improve leavening by reacting with baking soda, resulting in lighter scones. The acidity also tenderizes gluten, contributing to a softer crumb. However, its thicker consistency may require slight adjustment in flour or liquid.
Use as a direct 1:1 substitute but monitor dough consistency; if too wet, add a tablespoon of flour. The tangy flavor complements scones well but may alter the traditional taste slightly.
Scones made with buttermilk tend to be more tender and have a subtle tang, which some prefer, though the texture may be a bit denser than with whole milk.