I would like to make these with extra light olive oil instead of the butter. I now always make your "Fastest, Easiest, Tastiest, No-Roll Pie Crust Ever." I cut it out of one of your fall catalogues from several years back. Everyone who has tasted it just loves this crust! I make the second single crust into the streusel topping for the pies. I have tried a recipe substituting the butter with the olive oil in a scone recipe, but I can't remember which recipe I used!!! Do I have to change the proportions of the liquids in the recipe when I use the extra-light olive oil? It seems like I should have to, although I do not think I did when I tried this the first time. If so, how would I do that in this recipe or any of your scone recipes? Would I use the same amount of olive oil as butter called for, and then lessen the other liquids? If so, by how much? Thank you for your help. I enjoy your recipes on-line and in The Baking Sheet". ' Hi, Deborah - I'd try using 1/3 cup olive oil, and mixing it into the dry ingredients thoroughly. Then I'd add the egg and vanilla, and as much milk as you need to bring the dough together. I've never made scones with olive oil. I'd assume they'd be much more sandy/crumbly, rather than kind of chunky/flaky, since the fat is totally dispersed throughout the dough, rather than left in shards. Interesting - let us know how they turn out, OK? PJH

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