How could a biscuit batter recipe be adapted to make it a scone batter

I guess adapt the fat?

Explanation:

Adapt the fat in a biscuit recipe. Biscuits love buttermilk because it's an acidic dairy product. Same idea for scones: They love cream because it's rich and fatty. If you're serving biscuits in a sweet context—say, with honey and butter—steal some scone inspo.

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