01
Avocado Oil
10.0best for scones1 cup : 1 cup
Higher smoke point, great for high-heat cooking
10.0
olive oil substitute
in scones.
In Scones, Olive Oil creates a short, tender crumb that crumbles pleasantly. The replacement must be workable at cool temperatures for proper layering.
top substitutes
adjustment for this dish
Avocado oil swaps 1:1 by cup in scones with no adjustment — pourable, neutral, and no re-chill needed. Combine with half-frozen cream per the 15-stroke fold-twice method, shape wedges, rest 10 minutes, and bake at 425°F for 16-18 minutes for the tender, crumbly short-layer structure.
02
Coconut Oil
10.0best for scones1 cup : 1 cup
Adds slight coconut flavor, good for sauteing
10.0
adjustment for this dish
Coconut oil chilled to 40°F for 15 minutes can actually be cut in like butter with a pastry blender, delivering pea-size bits that give scones rare flakiness. Swap 1:1 by cup, work fast with half-frozen cream, shape wedges, rest chilled 10 minutes, bake at 425°F. Crumbly layered rise.
03
Flaxseed Oil
10.0best for scones1 tbsp : 1 tbsp
Good for dressings and drizzling
10.0
adjustment for this dish
Flaxseed oil (1 tbsp 1:1) partial swap blends into the cold cream mix; the 225°F smoke point is safe because the interior bake stays at 210°F. The tender, crumbly wedge holds shape during the 425°F rise, and the shape-and-rest method preserves the layered-feel structure perfectly.
show 16 more substitutes
04
Hazelnut Oil
10.01 tbsp : 1 tbsp
Less nutty but works as finisher
10.0
adjustment for this dish
Hazelnut oil (1 tbsp 1:1) adds a distinct toasted aroma to plain or fruit scones. Combine with half-frozen cream in the 15-stroke fold, shape wedges, brush tops with extra cream (not egg wash), rest 10 minutes, and bake at 425°F. Tender crumb carries the nut note through the bake.
05
Walnut Oil
10.01 tbsp : 1 tbsp
Good for dressings, less nutty
10.0
adjustment for this dish
Walnut oil (1 tbsp 1:1) pairs with cranberry, orange, or maple scones for a rich nutty depth. Combine with half-frozen cream, fold dough twice for pseudo-layers, shape into 8 wedges, rest chilled 10 minutes, bake at 425°F for 16-18 minutes. The tender crumbly crumb holds the flavor.
06
Peanut Oil
10.01 cup : 1 cup
Neutral for frying, higher smoke point
10.0
07
Sesame Oil
10.01 cup : 1 cup
Use light sesame for cooking, toasted to finish
10.0
08
Almond Oil
10.01 cup : 1 cup
Delicate nutty flavor, best for low-heat use
10.0
09
Rice Bran Oil
10.01 cup : 1 cup
Clean neutral taste, popular in Asian cooking
10.0
10
Pesto
10.01 tbsp : 1 tbsp
Mix with garlic and parmesan
10.0
11
Margarine
6.71 cup : 3/4 cup
Use less, best for savory baking and cooking
6.7
12
Whipped Butter
6.71 cup : 1/2 cup
Use half volume; works for spreading and cooking
6.7
13
Grapeseed Oil
6.71 cup : 1 cup
Use light/refined for neutral high-heat use
6.7
14
Canola Oil
5.01 cup : 1 cup
Neutral flavor, works in any recipe
5.0
15
Vegetable Oil
5.01 cup : 1 cup
Neutral flavor, best for baking and frying
5.0
16
Sunflower Oil
5.01 cup : 1 cup
Adds flavor, best for dressings and low-heat use
5.0
17
Safflower Oil
5.01 cup : 1 cup
Very neutral flavor, good all-purpose oil
5.0
18
Corn Oil
5.01 cup : 1 cup
Neutral and affordable, good for frying
5.0
19
Butter
4.01 tbsp : 1 tbsp
Use about 7/8 cup butter per cup oil; adds richness and dairy flavor, solidifies when cool so best in baking
4.0
technique for scones
technique
Scone dough with olive oil bends the classic cut in method: because oil cannot stay in solid chunks, skip that step entirely and instead freeze the liquid cream until slushy (28°F) so the mix stays cold when you bring it together. Combine 2 cups flour, 1/3 cup sugar, 1 tbsp baking powder, then fork in 1/3 cup oil followed by 3/4 cup half-frozen cream.
Mix only until shaggy — 15 strokes — and fold the dough onto itself twice to build pseudo-layers. Pat into a 7-inch round, brush the top with extra cream, cut into 8 wedges with a bench knife, and rest the shaped wedges 10 minutes before baking at 425°F for 16-18 minutes.
Unlike pie crust, which is pressed flat into a shell and serves as a vessel, scone dough rises 50% vertical with clean crumbly edges. Unlike biscuits, which are scooped rounds that pull apart horizontally, scones are wedge-cut and fork-tender with a slight rise along the bake line.
Unlike muffins, which rely on a tin to hold shape, scones stand freeform and must chill so the fat stays firm in the oven.
pitfalls to avoid
watch out
Don't skip the half-frozen cream — warm liquid melts the oil and the tender, crumbly wedge structure collapses into a dense pat.
watch out
Avoid over-kneading the dough past 2 folds — extra folds build gluten and the flaky-ish short crumb turns chewy and bready.
watch out
Rest cut wedges on a tray at 35°F for 10 minutes — warm dough spreads during bake and the rise goes sideways instead of up.
watch out
Brush tops with cream (not egg wash) — egg on oil dough browns to mahogany before the center sets cream-tender.
watch out
Don't bake past 18 minutes at 425°F — overbaked scones dry out because there is no butter water to keep the crumbly crumb moist.