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Tried using yogurt instead of buttermilk in my scones... got hockey pucks lol
I subbed Greek yogurt straight across for buttermilk in my usual blueberry scone recipe this morning and they came out dense and flat as a pancake. The dough was way too thick and I think the extra protein messed with the gluten. Has anyone else had luck making a yogurt swap work or is it just a bad idea period?
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nora_walker574d ago
Used to swear by yogurt as a buttermilk swap for YEARS until I tried making a batch of biscuits for a church potluck. Came out so dense and sad I had to throw the whole pan away. Now I always thin the yogurt with a splash of milk or water to get it closer to buttermilk consistency. It's not a perfect swap, more like a 50-50 chance you'll get something edible. For scones specifically, I'd stick with real buttermilk or add a little lemon juice to regular milk instead.
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