Can buttermilk replace half and in a scone recipe?

While buttermilk and half-and-half are both dairy products, they have distinct properties that make them unsuitable substitutes for each other in a scone recipe.

Here's why:

* Buttermilk: Buttermilk is a fermented milk product with a tangy, slightly sour flavor. It's high in lactic acid, which helps to activate baking soda, making the scones rise and develop a tender texture. The acidity also contributes to a richer flavor.

* Half-and-half: Half-and-half is a mixture of milk and cream, offering a richer and creamier texture than milk alone. It doesn't have the same acidic properties as buttermilk.

Substituting:

* Using buttermilk for half-and-half: This will significantly alter the flavor and texture of your scones. The tanginess of buttermilk will be pronounced, and the scones may be denser.

* Using half-and-half for buttermilk: You can't simply replace buttermilk with half-and-half. The scones won't rise properly because the lack of acidity won't activate the baking soda.

Alternatives to Buttermilk:

If you don't have buttermilk, you can create a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes for the acid to activate.

Recommendation:

Stick to the original recipe unless you want to experiment with the flavor profile. If you're substituting, consider the acidic properties of buttermilk and how it impacts the chemical reactions in baking.