I was planning on making oatmeal scone for breakfast. I realized I only have heavy cream but the recipes calls for buttermilk. I did a quick google search and saw most suggested not make the switch due to the after taste difference. Not really buying any of the reasons I saw, I went ahead and made the change. The scone came out fabulous. But this has gotten me even more curious. Does anyone know, when it comes to baking. How are the two dairies differ from each other? Does it create some sort of chemical change?