Sub for shortening

[Vicanddi]

I have a scone recipe that's pretty tasty that I'm trying to lighten up. It calls for 1/4 cup of chilled shortening. Can I use the same amount of chilled light butter instead? Thanks for any help!

[Kismet]

Most scone recipes do use butter, so I would think that would be an accepatble substitution. Let us know how it works out!

[Mimeea]

There's always Earth Balance shortening, which is non-hydrogenated, that can be found at Whole Foods. Otherwise butter might make it better.

[SusanMac]

I substitute butter for any recipe that calls for shortening. Sometimes oil, although that wouldn't work well for scones. Just know that you're not really saving fat or calories. It's just a different kind of fat. (shortening is lard, butter is dairy fat, margarine is trans fat)

[BethR]

Originally posted by SusanMac
I substitute butter for any recipe that calls for shortening. Sometimes oil, although that wouldn't work well for scones. Just know that you're not really saving fat or calories. It's just a different kind of fat. (shortening is lard, butter is dairy fat, margarine is trans fat)

When I hear "shortening," I think of Crisco and products like it, which are hydrogenated and therefore mostly trans-fat. I have never used lard when a recipe called for shortening. While we're talking about it, does anybody know how Earth Balance and similar products are actually made? I thought oil had to be hydrogenated to be a solid at room temperature. Any food chemists out there?

Beth :)

Edited to answer my own question (should have Googled first!): From a site showing Spectrum brand shortening:


... finally an alternative to conventional hydrogenated shortening!... this one cooks and bakes the same but is non-hydrogenated and trans fat free... organic palm oil is naturally solid at room temperature!


Ingredients: 100% Organic mechanically pressed palm oil. Contains no palm kernel oil.