01
Canola Oil
10.0best for scones1 cup : 1 cup
Most direct swap, nearly identical
10.0
vegetable oil substitute
in scones.
In Scones, Vegetable Oil coats the ingredients and contributes to the tender crumb. The best replacement matches its fat behavior without overpowering other flavors.
top substitutes
adjustment for this dish
Canola oil swaps 1:1 by volume. Stir into the flour mix with a fork until crumbly, then add cold cream and egg and mix JUST until combined. Pat into a 1-inch disc, cut into 8 wedges, brush tops with cream, and bake at 400°F for 18-22 minutes. The tender, cream-biscuit crumb matches vegetable oil exactly.
02
Sunflower Oil
10.0best for scones1 cup : 1 cup
Neutral flavor, similar smoke point
10.0
adjustment for this dish
Sunflower oil is 1:1 by volume with neutral flavor. Stir into dry ingredients, add cold cream, fold ONCE for a subtle layer effect rather than three folds. Shape into a 1-inch disc, cut 8 wedges with a sharp knife (not a dragged blade), and bake at 400°F. The tender, crumbly scone holds its wedge shape cleanly.
03
Avocado Oil
10.0best for scones1 cup : 1 cup
Higher smoke point, works for frying and baking
10.0
adjustment for this dish
Avocado oil swaps 1:1 by volume with a grassy-buttery note suited to savory scones — think cheddar-chive or rosemary-parmesan — rather than sweet glazed versions. Fold once after mixing, cut 8 wedges, brush with oil or cream, sprinkle coarse salt, and bake 18-22 minutes at 400°F for a tender, dense crumb.
show 15 more substitutes
04
Safflower Oil
10.01 tbsp : 1 tbsp
All-purpose neutral oil
10.0
adjustment for this dish
Safflower oil is 1:1 by tablespoon and the most neutral swap — vanilla, citrus zest, and dried fruit come through clean. Stir into flour, mix JUST until combined with cream, fold once, and cut 8 wedges. Its thin body hydrates fast, so stop mixing at first combination to keep the tender crumb intact.
05
Peanut Oil
10.01 cup : 1 cup
Slight nutty flavor, great for deep frying
10.0
adjustment for this dish
Peanut oil swaps 1:1 by volume with a faint nutty aroma that pairs with oat, banana, or chocolate scones but feels off in lemon-glazed versions. Mix into the dry ingredients, add cold cream, fold once, cut 8 wedges, brush tops with cream and coarse sugar, and bake 18-22 minutes at 400°F for tender wedges.
06
Corn Oil
10.01 tbsp : 1 tbsp
Neutral flavor, same smoke point
10.0
07
Soybean Oil
10.01 tbsp : 1 tbsp
Typically soybean-based already; direct swap in frying, baking, and dressings with no flavor change
10.0
08
Olive Oil
5.01 cup : 1 cup
Neutral flavor, best for baking and frying
5.0
09
Sesame Oil
5.01 cup : 1 cup
Use light/refined, not toasted for cooking
5.0
10
Shortening
5.01 cup : 3/4 cup
Solid fat; cream into sugar for cookies, melted for quick breads, adds slight richness
5.0
11
Grapeseed Oil
6.71 tbsp : 1 tbsp
Neutral and widely available
6.7
12
Rice Bran Oil
6.71 tbsp : 1 tbsp
Widely available neutral swap
6.7
13
Coconut Oil
5.01 cup : 1 cup
Use melted; adds slight coconut flavor
5.0
14
Butter
5.07/8 cup : 1 cup
In baking use 7/8 cup, adds rich flavor
5.0
15
Ghee
5.01 cup : 1 cup
Clarified butter, high smoke point for frying
5.0
16
Clarified Butter (Ghee) Butter
5.01 tbsp : 1 tbsp
High smoke point and nutty; use 3/4 cup per cup oil, excellent for frying and sauteing
5.0
17
Margarine
3.31 cup : 3/4 cup
Use 3/4 cup oil per cup, works in quick breads
3.3
18
Lard
2.51 cup : 7/8 cup
Use slightly less, works for frying but not pastry
2.5
technique for scones
technique
Scones built with vegetable oil trade the flaky, butter-laminated layers of a classic scone for a uniformly tender, cream-biscuit-like crumb — there's no cold solid fat to cut in, so you can't fold and laminate for pull-apart sheets. Unlike biscuits, which demand a scoop-and-drop method with oil dough (stamping tears it), scones can be gently patted into a 1-inch-thick disc and cut into 8 wedges with a sharp knife because the higher sugar and egg content binds the dough enough to hold shape.
Unlike pie-crust, where pressing is the only option, scone dough tolerates a brief rest and a single fold for a subtle layer effect. Mix 1/2 cup oil into 2 cups flour, 1/4 cup sugar, and 1 tablespoon baking powder, then stir in 3/4 cup cold cream plus one egg until JUST combined.
Brush tops with cream or oil, sprinkle with coarse sugar, and bake at 400°F for 18-22 minutes. Rest scones on the pan 5 minutes before moving; oil scones are crumblier hot than butter scones and need the set time.
pitfalls to avoid
watch out
Don't overmix the dough once the cream goes in; stir until JUST combined, because extra mixing develops gluten and ruins the tender, cream-biscuit-style crumb.
watch out
Rest the dough 5 minutes before shaping; a brief rest lets the oil hydrate the flour evenly for a shape that holds its wedge cut.
watch out
Fold the dough ONCE, not three times like a biscuit; a single gentle fold gives a subtle layer effect without tearing the oil-bound crumb.
watch out
Brush tops with cream or oil before the coarse sugar, because dry tops reject the sugar and leave you with a pale, un-crunchy crust.
watch out
Don't cut scones on a cold stone surface; room-temperature board and a sharp knife keep the wedges clean, and a dragged knife smears the edges and seals the rise.