On Fri, 08 Oct 2004 18:03:04 GMT
"Vox Humana" > wrote:

>
> "Eric Jorgensen" > wrote in message
> news:20041008104548.5f7d66e5@wafer...
> > On Wed, 6 Oct 2004 17:29:05 -0400
> > "Eddie G" <mickeddie at comcast.net> wrote:
> >
> > > I have a recipe for scones and wanted to know what would happen if I
> > > substituted skim milk for the heavy cream that it calls for.
> >
> >
> > You'd get dry, flavorless scones.
>
> Scones are inexpensive to make. In cases like this, I think it is best
> to give it a try and see what you think. It isn't rocket science.


I've seen scone recipes that get 100% of their fat content from heavy
cream and what amount is in a whole egg.

And it's not just the fat, it's whey as well.

So you're losing texture and richness at the same time. Just don't serve
them to me, all I'm asking.