There’s something undeniably comforting about a warm, fluffy scone fresh from the oven. And today, I’m sharing a version that’s extra easy: scones made with oil instead of butter! Whether you’re low on butter, looking for a dairy-free twist, or just want something simple and fast, this recipe delivers the goods.
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Why You’ll Love These Scones with Oil
These scones with oil are tender on the inside, lightly crisped on the outside, and ready in under 30 minutes. With no butter required, the oil creates a soft, cake-like crumb that’s equally satisfying. The flavor is subtly sweet and pairs beautifully with jam, clotted cream, or a pat of margarine if you like.
Best of all? They’re pantry-friendly, super adaptable, and perfect for spontaneous baking sessions.
Texture & Taste: Soft, fluffy center with golden edges
Smell: Sweet and slightly nutty aroma from the oil
Versatility: Add dried fruit, chocolate chips, or citrus zest for endless variations!
Inspired by classic teatime treats and designed for today’s busy kitchens.
Ingredients List
- 240g cake wheat flour (or all-purpose if needed)
- 20ml baking powder (about 4 tsp)
- ¼ cup white sugar
- Pinch of salt
- ¼ cup cooking oil (canola, sunflower, or light olive oil work well)
- 1 large egg
- ½ cup milk (any milk — dairy or plant-based)
Substitutions:
- Use coconut oil for a subtle tropical note
- Swap milk with almond, oat, or soy milk for a dairy-free version
Necessary Tools for Preparation
- Mixing bowl
- Whisk and fork
- Measuring cups/spoons
- Baking tray
- Pastry brush (optional, for milk wash)
Step-by-Step Instructions
- Preheat the oven to 200°C (392°F). Line a baking tray with parchment or lightly grease it.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add oil and mix. Pour in the oil and use a fork or your fingertips to lightly mix until the mixture resembles wet breadcrumbs.
- Combine wet ingredients. In a small bowl, whisk the egg and milk together. Pour into the dry mixture.
- Mix gently. Stir just until a dough forms — do not overmix. The dough should be soft but not sticky.
- Shape the scones. Lightly flour your hands and shape the dough into small rounds or use a cutter. Place on the baking tray, spaced slightly apart.
- Bake. Optional: brush tops with milk for a golden finish. Bake for 12–15 minutes or until puffed and lightly browned.
- Cool and serve. Let cool slightly before serving warm with jam or butter.
Tips for Perfecting the Scones with Oil Recipe
- Don’t overmix the dough — it’s the secret to soft scones.
- Add-ins like raisins, grated cheese, or lemon zest can totally elevate this basic recipe.
- For a crunchy top, sprinkle a little sugar before baking.
What to Serve With It Scones with Oil
These oil-based scones shine at breakfast, brunch, or tea. Pair with:
- Strawberry jam and whipped cream
- Lemon curd and tea
- A drizzle of honey and butter
For more treats to serve alongside, try these:
Storage Instructions
Keep leftover scones in an airtight container at room temperature for up to 2 days.
To freeze: Wrap individually and store in a freezer bag. Reheat from frozen at 160°C (320°F) for 10 minutes.
General Information Scones with Oil
These scones are great for busy mornings, tea parties, or lazy weekend baking. They’re lighter than traditional scones but still full of flavor, and ideal for beginner bakers.
Health note: Easily adaptable for dairy-free diets by using plant milk.
FAQ
Can I make these scones vegan?
Yes! Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water) and use non-dairy milk.
Can I make them gluten-free?
Try a 1:1 gluten-free flour blend — results may vary slightly in texture.
Can I add berries or cheese?
Absolutely! Add up to ½ cup of extras like blueberries, chopped nuts, or cheddar for sweet or savory variations.
Conclusion
So there you have it — a quick, versatile recipe for scones with oil that doesn’t skimp on flavor or texture. Whether you’re baking for a crowd or just craving something cozy, these scones hit the spot.
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Fluffy Scones with Oil – Easy No-Butter Recipe
- Total Time: 20 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
A quick and easy scone recipe using oil instead of butter. Light, fluffy, and ready in just 20 minutes.
Ingredients
240g cake wheat flour
20ml baking powder
¼ cup sugar
Pinch of salt
¼ cup cooking oil
1 large egg
½ cup milk
Instructions
-
Preheat oven to 200°C.
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Combine flour, baking powder, sugar, and salt.
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Mix in oil until crumbly.
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Whisk milk and egg, stir into dry mix.
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Roll and cut into scones.
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Bake 12–15 minutes. Serve warm.
Notes
Add-ins like cheese or fruit are welcome. Don’t overmix dough. Freeze leftovers and reheat to enjoy.
- Prep Time: 5
- Cook Time: 15
- Category: Baking
- Method: Oven
- Cuisine: South African/British
