The scones thread below has inspired me to try a cream scones recipe, but when I went to the store I was put off by the expense of heavy cream these days -- $2.99 for a pint!! (OK, it's 3 bucks, which isn't a lot, but a huge increase in price from even a year ago.)
Instead, I grabbed a pound size (16 oz) container of sour cream. Can anyone comment on whether I can sub the sour cream for the heavy cream? Any tweaks required for the cream scones recipe?
As a side note, noticing that there have been variances to dairy price increases in the last year. Butter, milk, and cream prices have gone through the roof, but ice cream and sour cream, as well as industrial domestic cheese ie. Kraft cheddars, have barely gone up at all. What gives?
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