Use Canola Oil To Reduce Saturated Fat In Scones (2024)

FAQs

Use Canola Oil To Reduce Saturated Fat In Scones? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Replace regular butter with equal amounts of healthier buttery spreads such as Promise or Smart Balance. Trade half the butter with pureed fruit such as mashed bananas, apple butter or prunes (prunes work best with chocolate recipes). Replace half the oil with applesauce.

We love using oil as it is light on animal fat and also very easy to use. Because we serve the scones with butter or whipped cream, it is okay not to use butter in the scone itself. However, if you prefer a scone made with butter, rub the butter into the dry ingredients until the flour resembles a coarse type of grain.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

Canola Oil Disadvantages

Some studies show that a high ratio of omega-6 to omega-3 can raise your risk of certain diseases and conditions, such as Alzheimer's, obesity, and heart disease. Canola oil is also highly refined. This means it goes through a process that uses heat and chemicals to extract the oil.

How can I cut down on saturated fats? replace them with healthier unsaturated fats. Studies show that swapping saturated fats for unsaturated fats may have health benefits. It can help lower “bad” LDL cholesterol in the blood.

grill, bake, poach or steam food rather than frying or roasting. measure oil with a teaspoon to control the amount you use, or use an oil spray. trim visible fat and take the skin off meat and poultry before cooking it. choose leaner cuts of meat that are lower in fat, such as turkey breast and reduced-fat mince.

As well as the raising agent in the flour, baking powder adds a bit of lift to scones. Baking powder is a convenient choice as it is a ready-mixed leavening agent, generally made of bicarbonate of soda and cream of tartar (usually some cornflour too).

Is it healthier to bake with canola oil or butter? ›

When it comes to health, olive and canola oil are shown to have the best health outcomes. But if you're a firm believer in everything being better with butter, consider a butter that contains less saturated fat.

Extra virgin olive oil is my number-one favourite, and you'll notice that I use this oil in most of my recipes - yes, including desserts, cakes, cookies and even chocolate! This oil is beautiful-tasting, velvety and brimming with health benefits: it's a rich source of antioxidants and monounsaturated fatty acids.

What can you substitute for canola oil when baking? Replacing your baking oil is probably easier than frying oil. Butter is my favorite, but you can use vegetable, safflower, grapeseed, or sunflower oils for an economical replacement. Avocado or light olive oil works great, too, but they're much more expensive.

Canola oil that is most commonly found in grocery store shelves is highly refined and a GMO. It is also a source of omega-6 fats found abundantly in ultra-processed foods, which could contribute to inflammation if heavily consumed.

Canola oil, also known as high oleic acid content, is low in saturated fat, and contains both omega-6 and omega-3 fatty acids in ratio 2:1, which is supposed to reduce low density lipoprotein and overall cholesterol levels. Hypocholesterolemic effect of oleic acid is due to a decrease in LDL-C (10).

Use fresh fruits and vegetables in your sweet treats, as canned and dried fruits and vegetables are typically full of added sugar. For baked goods, try swapping the butter or oil for vegetables, such as pureed butternut squash, yams, and sweet potato.

Replace up to ½ the fat in muffins, quick breads, cookies and cakes with mashed fruit or vegetables, like unsweetened applesauce, pureed pumpkin, squash, sweet potato, pureed prunes or mashed bananas. Replace up to ¾ of the fat in yeast breads with partly-skimmed ricotta cheese or low fat cottage cheese.