The Lowdown on Dairy

• When added to a scone dough, cream helps ensure rich, tender results, mainly because of the high fat content in the cream. The more fat content in a dairy product, the richer the scones. You can substitute milk for cream when making scones, but the lower the fat content, the less tender the scones. Heavy cream contains at least 36 percent milk fat, while light whipping cream has 30 percent. Coffee cream, also known as light cream, contains 25 percent milk fat, while half-and-half contains 12 percent. Whole milk has at least 3.5 percent milk fat, while 2 percent milk has, as the name implies, 2 percent milk fat.

Making the Switch

• To substitute milk for cream in scones, use whole milk whenever possible, although 2 percent milk works in a pinch. Avoid using skim or 1 percent milk, which will produce tougher scones. Use the same amount of milk as you would cream, and make sure the milk is cold. Unlike most baked goods, which work best with room temperature ingredients, cold milk, butter and eggs create the flaky layers that scones are known for.

Other Options

• Substituting milk for cream isn't your only option when making scones. Add a tablespoon or two of melted butter to the milk, which replicates the fat content in cream, for better results. This butter is in addition to the butter called for in the recipe. You can also use undiluted regular -- not fat-free -- evaporated milk, which naturally has a thick, creamy texture. When baking scones, almost any type of cream works as well, including whipping cream, light cream and half-and-half.

Use a Light Hand

• Regardless of which dairy product you use, take a light approach when making scones. Sift the dry ingredients together and gently work the butter into the dough with your hands. Add the milk and stir gently. Overworking scones can toughen them, especially when you're using milk instead of cream. Bake the scones in a hot oven so they rise quickly and serve them with butter or clotted cream.