Cathy, in order to get the flaky texture that makes biscuits so lovely, a solid fat must be cut into the flour in chunks. A liquid fat like oil would make the scones look like the coconut oil and lard versions, but even softer and less craggly. For this reason, we didn't include oil in our testing, but we're intrigued by your half oil and half butter idea. Thanks for passing this along; we'll see what some of our test kitchen bakers think about this. Happy baking! Kye@KAF

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