Serious Eats: Talk
Substitute for Heavy Cream in Savory Scones?
Hello everyone--long time reader, first time starting a topic.
I'd like to try a recipe for roasted red pepper & feta scones. I know, scones are not diet food, but I'm trying to make them a little less fatty. The recipe calls for 3/4 c heavy cream. I'm wondering if I could substitute almond milk or maybe almond milk plus an extra egg yolk (there's 1 egg in the recipe already). The other fat in the recipe is 6 tbsp butter and 4 oz feta.
I did a little internet research and found a site that suggests using almond milk plus 2 tbsp oil in place of heavy cream, but at a 2:1 ratio (!). I'm skeptical. That seems like a lot of extra liquid.
Anyone have any experience with this? I'm not worried about dairy, so I'm open to other options, too.
Thanks for any advice you can give!