What is the use of milk in scone?

Answer 1

Not for cooking--I just learned the hard way from accidentally using fat-free h-and-H instead of heavy cream for a pasta cream sauce. It doesn't thicken, and turns into thin liquid with a bunch of granules on the surface. Had to throw out the whole dish--never again.

Answer 2

Milk is used in scones to moisten the batter so the dry ingredients will stick together. Without some kind of liquid you won't have scones, just lumps of powder. Water can be used instead of milk. Some scone recipes call for eggs, but milk or water should still be used because eggs are too thick to mix well and too many of them will give the scones an eggy flavor and texture. The amount of liquid used varies from recipe to recipe, but one recipe I know uses 1/3 cup milk to 2 cups flour. You can start with that and add more water a little at a time if the dough is too dry or add flour if the dough is too wet.