Hi Jimmy, this isn't a substitution we recommend for scones. Working the butter into the flour helps coat the flour with fat, which makes for a more tender scone. Oil won't work in quite the same way and you'll end up adding more fat, which may result in a greasy scone. If you're trying to avoid butter, we would recommend using a vegan butter that has the same consistency as regular butter. This blog post puts several varieties of vegan butter substitutes to the test in various baking projects. If animal fat isn't the issue and you don't mind using heavy cream, we also have an excellent blog post about how to convert a butter scone to a cream scone (and vice versa). 

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