Best Olive Oil Substitute in Scones

Coconut oil is a saturated fat that melts at a temperature close to olive oil’s liquid state, allowing it to blend smoothly into the scone dough. Its fat content helps tenderize the gluten network, producing a crumbly texture typical of scones.

When substituting, ensure the coconut oil is fully melted but not hot to avoid cooking the dough prematurely. Watch for a slight coconut flavor that may be more noticeable in delicate scone recipes.

Compared to olive oil, coconut oil yields a slightly richer mouthfeel and a tender crumb, with a subtle flavor variation that can enhance certain scone varieties like those with tropical or nutty add-ins.

Avocado oil is a monounsaturated fat like olive oil and remains liquid at room temperature, which helps maintain the moisture and tenderness in scones. Its mild flavor does not compete with other ingredients, preserving the intended taste.

Use it directly as a 1:1 substitute; no temperature adjustment is needed. It’s important to use refined avocado oil for a neutral flavor if a strong avocado taste is undesired.

The final scone will have a texture and crumb very close to those made with olive oil, with a slightly lighter flavor profile.

Sunflower oil is a neutral-flavored, liquid fat that mimics olive oil’s ability to tenderize the gluten network in scones. Its high unsaturated fat content helps keep the crumb soft and moist.

Use it as a direct substitute without any changes to the recipe. Because of its neutral flavor, it won’t interfere with the scone’s taste, making it a versatile option.

The scones will be tender and moist, though the flavor will be less pronounced compared to olive oil, resulting in a more neutral taste.

Canola oil is a liquid vegetable oil with a mild flavor and similar fat composition to olive oil, which helps preserve the scone’s tender crumb and moisture balance. It does not solidify at room temperature, ensuring the dough remains pliable.

It can be swapped directly for olive oil in equal amounts. Be mindful that canola oil lacks the subtle fruity flavor of olive oil, which may slightly alter the overall taste.

The resulting scones will have a tender texture but a more neutral flavor profile, making it a good option when olive oil’s taste is not desired.

Greek yogurt provides moisture and fat, but it is a dairy product with a thicker consistency than olive oil. The protein content can interact with gluten differently, resulting in a denser scone with a more cake-like texture rather than the traditional crumbly texture.

When substituting, reduce the amount slightly to account for the moisture difference and consider reducing other liquids in the recipe. The tangy flavor will also add a subtle sour note.

Scones made with yogurt will be moister and denser, with less flakiness and crumb compared to those made with olive oil, making this a less ideal substitute but useful when a dairy-rich texture is desired.