5 Best Buttermilk Substitutes for Scones
5 tested options with exact ratios, science-backed explanations, and tips for success.
Best Buttermilk Substitute in Scones
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 | ||
|---|---|---|---|
| ★ 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-FreeNut-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-FreeFat-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. | VeganDairy-FreeNut-Free |
Deeper Dive: Using Buttermilk Substitutes in Scones
What Actually Happens in Practice?
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Common Mistakes to Avoid
How Results Can Vary
Edge Cases & Exceptions
Detailed Guide: Each Buttermilk Substitute in Scones
Milk + Lemon Juice or Vinegar
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)
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)
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
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
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.
Vegan Buttermilk Substitutes for Scones
Full Vegan guide →Suitable for dairy-free diets, replicates acidity but may alter flavor slightly.
Gluten-Free Buttermilk Substitutes for Scones
Full Gluten-Free guide →Yogurt adds acidity and moisture but must be thinned to avoid dense dough.
Dairy-Free Buttermilk Substitutes for Scones
Full Dairy-Free guide →Suitable for dairy-free diets, replicates acidity but may alter flavor slightly.
What NOT to Use as a Buttermilk Substitute in Scones
Plain milk lacks the acidity needed to activate baking soda in scones, resulting in a denser texture and less rise.
Using thick yogurt without diluting can cause the dough to be too dense and dry, negatively affecting the crumb and rise.
Cream is too high in fat and low in acidity, which inhibits proper leavening and produces overly rich, heavy scones.
Sources & Methodology
Cross-referenced against USDA FoodData Central nutritional data and peer-reviewed culinary science publications. Source URLs verified as of the sources_verified_date.
Other Ingredient Substitutes in Scones
Need to substitute other ingredients in Scones?
All substitutes for Scones →Buttermilk Substitutes in Other Recipes
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