I am dying for scones, regular plain ones with currants. I have searched the recipe index and didn't really see one I liked. I have a recipe I like it just called for butter. I don't really want to use margarine, how&what it is made of scares me! I like to bake from scratch so boxed items like bisquick are out. So now that I have listed all of my rules, can anyone help?

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In most recipes I substitute canola oil (or olive oil) for butter or margarine. The only place this won't work is in baking pastries, drop cookies, scones, biscuits, etc. where you get a flaky/tender/chewy texture from solid fat. For quick breads and cakes and such canola oil works great, as does using fruit purees like applesauce to replace about 2/3 of the fat called for.

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I did find this info from one of Heather's posts. And I very well could have missed a post about substituing butter in a recipe, if I did just tell me where to go!
Thanks!!!!!

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IBS-D

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