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.

Thanks,

Eddie G

>"Eddie G" mickeddieat comcast.net
>Date: 10/6/2004 4:29 PM Central Standard Time
>Message-id: >
>
>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.
>
>Thanks,
>
>Eddie G
>

I would imagine they'd be less tender.

You could probably fix this by melting some butter into the milk

http://www.recipezaar.com/r/163/272

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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.

"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.

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.

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.

"Eric Jorgensen" > wrote in message
news:20041008130644.775581ce@wafer...
> 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.
>

I agree that I wouldn't like to eat scones made with skim milk and no other
fat. But I think it is good to experiment and make up your own mind. When
you aren't making a wedding cake or your grandmother's 100th birthday cake
or some other once in a lifetime item, then the worst that can happen is
that you bake something akin to a dog biscuit.

On Fri, 08 Oct 2004 19:25:40 GMT
"Vox Humana" > wrote:

>
> "Eric Jorgensen" > wrote in message
> news:20041008130644.775581ce@wafer...
> > 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.
> >
>
> I agree that I wouldn't like to eat scones made with skim milk and no
> other fat. But I think it is good to experiment and make up your own
> mind. When you aren't making a wedding cake or your grandmother's 100th
> birthday cake or some other once in a lifetime item, then the worst that
> can happen is that you bake something akin to a dog biscuit.


Fair enough. There's plenty of value in experimentation, I just have
this thing about substitutions.

Hey, how about they use yogurt instead of cream, that'll work for sure.
I just get angry at people who take things that taste good but which are,
shall we say, not recommended for daily consumption should you be watching
your figure, and then substitute ingredients until they get something
that's vaguely the same shape and possibly a similar color as well, and try
to pass it off as being worth eating.

It's like this. If you like something that's got a lot of cream in it,
and you can't have the cream anymore, you just can't have it. At least not
more than once in a while. Budget it however you like.

I could get arrested in some countries for offering people health
advice, but even I realize that there's no two ways about the fact that
having biscuits & sausage gravy w/ scrambled eggs on the side for breakfast
is something i should only do four or five times a year, lest i die of it.
And no matter how much i like having that for breakfast, there's absolutely
no way to synthesize it in a healthy way and have it be as satisfying.

*sigh* sorry. I'm done ranting.

As for experimentation, I'm in favor of it, but unable to figure how to
encourage it. I've had spotty success. People feel like they don't have the
time or mental capacity for it, and just drop it. When sharing recipes I've
experimented with, I have better luck when i provide someone with the
original recipe and my own thoughts on it, and perhaps even help them
actually make it once or twice, and fill them in on the points where they
can adjust the end product this way or that way. Sometimes they just take
my advice and make it the way i do, sometimes they take the time to
experiment and personalize it for themselves.

Of course, *my problem is that i fiddle with recipes that I know i had
right in the first place. I adjusted my mother's corn bread recipe recently
an ended up with excessive browning on the top and no browning on the
bottom, and a very fluffy top and heavy bottom.

It turns out that mom's recipe presupposes steel burr ground corn meal
*and a strictly linear mixing method (no pre-mixing of dry ingredients) -
and that with the smaller grains and percentage of this meal being really
corn flour, and letting it spin around in the mixing bowl while you go get
the next ingredient, you end up with a better hydrated corn meal than when
one dumps in stone ground meal and throws it in the oven inside of a
minute.

And i thought i was doing good by activating my leavening agents
directly before baking instead of letting the buttermilk and baking soda
spin around with the eggs and sugar and butter while i mete out dry
ingredients. Boy was *I wrong.

Next time, everything but the flour and baking soda gets to spin around
in the bowl for a couple-three minutes, and i'm using a steel pan instead
of aluminum. Or i could go back to doing it the correct way. *shrug*.

On Fri, 8 Oct 2004, Vox Humana wrote:

> When you aren't making a wedding cake or your grandmother's 100th
> birthday cake or some other once in a lifetime item, then the worst that
> can happen is that you bake something akin to a dog biscuit.

No joke the My Goldens will do *anything* for bread-like snacks! No
bread goes to waste at my house...

Dave

On Fri, 8 Oct 2004, Vox Humana wrote:

> I agree that I wouldn't like to eat scones made with skim milk and no other
> fat. But I think it is good to experiment and make up your own mind. When
> you aren't making a wedding cake or your grandmother's 100th birthday cake
> or some other once in a lifetime item, then the worst that can happen is
> that you bake something akin to a dog biscuit.

Hmmm, you've given me an idea. I make my dog biscuits. Maybe I can try
playing with scone recipes and cut out some of the fat to make them dog
biscuits.

I never thought about how different the dog biscuits I make are from the
human biscuits. Good comparison; dog biscuits are rather dry and lacking
in texture. Yes, I have eaten dog biscuits. 8^)

--
Send e-mail to: darrell at cs dot toronto dot edu
Don't send e-mail to

"Dave Bell" > wrote in message
rea.net...
> On Fri, 8 Oct 2004, Vox Humana wrote:
>
> > When you aren't making a wedding cake or your grandmother's 100th
> > birthday cake or some other once in a lifetime item, then the worst that
> > can happen is that you bake something akin to a dog biscuit.
>
> No joke the My Goldens will do *anything* for bread-like snacks! No
> bread goes to waste at my house...

Our dogs will eat anything except citrus fruit and bananas.

"Vox Humana" > wrote in
news
>
> "Dave Bell" > wrote in message
> rea.net...
>> On Fri, 8 Oct 2004, Vox Humana wrote:
>>
>> > When you aren't making a wedding cake or your grandmother's 100th
>> > birthday cake or some other once in a lifetime item, then the worst
>> > that can happen is that you bake something akin to a dog biscuit.
>>
>> No joke the My Goldens will do *anything* for bread-like snacks!
>> No bread goes to waste at my house...
>
> Our dogs will eat anything except citrus fruit and bananas.

That's funny... I've had numerous cats over the years but only *one* who
would practically kill for a banana. She didn't eat the banana itself,
but only chewed the peels beyond recognition! If she were at one end of
the house and I at the other peeling a banana, she'd be there in a split
second.

--
It's me, Baker!

When the Chips are Down,
the Buffalo is Empty.

would a little vegetable oil help?

(Static I) wrote:

>>"Eddie G" mickeddieat comcast.net
>>Date: 10/6/2004 4:29 PM Central Standard Time
>>Message-id: >
>>
>>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.
>>
>>Thanks,
>>
>>Eddie G
>>
>
>I would imagine they'd be less tender.
>
>You could probably fix this by melting some butter into the milk
>
>http://www.recipezaar.com/r/163/272
>

I would assume from the question that the OP wants to reduce the fat
in the scones.
--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

On Sat, 9 Oct 2004 17:08:06 -0400
wrote:

> would a little vegetable oil help?
>


Bah, scoop some 'spread' out of the margarine tub!