Can you substitute margarine with butter for scones?

While margarine can be used as a substitute for butter in some baking recipes, it is not generally recommended for making scones. Scones traditionally rely on the higher fat content of butter to achieve their rich, flaky texture, and using margarine may result in a denser, less flavorful scone.

Here are some reasons why butter is generally preferred over margarine for making scones:

1. Fat Content: Butter has a higher fat content compared to margarine, which contributes to the texture and flavor of the scones. The higher fat content in butter helps to create a more tender, flaky crumb.

2. Flavor: Butter has a richer, more complex flavor that many bakers believe enhances the taste of scones. Margarine, on the other hand, has a milder flavor and may not provide the same level of depth and richness.

3. Melting Properties: Butter melts at a higher temperature than margarine, which can affect the baking process. The higher melting point of butter allows the scones to hold their shape better during baking, resulting in a more defined and layered texture.

4. Moisture Content: Butter contains a small amount of water, which can contribute to the overall moisture balance of the scones. Margarine, on the other hand, is made with vegetable oils and water, but the water content is usually lower than in butter.

Therefore, while you may be able to use margarine as a last resort, butter is generally considered the better choice for making scones if you want to achieve the best texture, flavor, and overall quality.