Best Coconut Oil Substitute in Scones

Butter has a similar melting point and fat content to coconut oil, which helps create the characteristic flaky layers in scones by coating flour proteins and preventing excessive gluten formation. The water content in butter also contributes to steam, aiding in leavening.

For best results, use cold unsalted butter and cut it into the dry ingredients quickly to maintain small fat pockets. Avoid overmixing to preserve texture.

Compared to coconut oil, butter adds a slightly richer flavor and a more traditional scone texture, with a tender crumb and flaky layers.

Vegetable shortening is 100% fat and solid at room temperature, which makes it effective for creating flaky layers by coating flour proteins and preventing gluten overdevelopment. It lacks water, so it doesn't contribute steam for leavening.

Use chilled shortening and cut it into the flour quickly. Because it lacks water, you may need to slightly increase liquid in the recipe to compensate.

Scones made with shortening tend to be tender but less flavorful and slightly denser than those made with coconut oil or butter.

Ghee is clarified butter with milk solids removed, providing a high-fat content similar to coconut oil. It can create a tender texture but lacks the water content of butter, which can reduce steam leavening.

Chill ghee before use to solidify it for better incorporation. Be careful not to overmix to maintain flakiness.

Scones with ghee have a richer, nuttier flavor but may be slightly less flaky compared to coconut oil or butter-based scones.

Lard is a solid fat with a melting point similar to coconut oil, making it excellent for creating flaky layers by coating flour proteins and limiting gluten formation. It produces a tender, flaky texture.

Use cold lard and incorporate it quickly into the dough. Because it has a distinct pork flavor, it may not suit all palates or dietary restrictions.

Scones made with lard are exceptionally flaky but have a savory undertone that differs from the mild sweetness of coconut oil-based scones.

Avocado oil can be solidified by refrigeration to approximate the texture of coconut oil, allowing it to coat flour proteins and limit gluten development. It is high in monounsaturated fats and has a mild flavor.

Ensure the oil is fully solid before use and incorporate quickly to maintain the fat pockets needed for flakiness.

Scones made with solidified avocado oil are tender with a slightly different flavor profile and may be less flaky than those made with coconut oil or butter.