Guilty pleasures – low fat edition. I love a tasty sweet something for breakfast but they usually ar not good for me.It must be good for you… it has blueberries and whole wheat. Plus it is only 200 calories and just under 3 grams of fat.
When I did zero fat biscuits last month, I planned this variation. A scone is just a fancy biscuit after all. The zero biscuit recipe depends on nonfat yogurt as a base. I combined that with my “famous” blueberry scones for this tasty treat.
I did add a little “butter” to increase the flakiness but if you want “zero fat” you can skip that. You save 25 calories and all the fat. You will loose a little taste and texture.
Preheat oven to 375 Convection (or 400 regular).
Combine dry ingredients: 1 cup AP flour, 1 cup whole wheat flour, 1/4 cup sugar, 1 T baking powder, 1/2 t baking soda, 3/4 t salt. Add 4 T of a low fat spread (I used Smart Balance Light) and cut in with a fork until grainy.
In another bowl combine 2 egg whites, 1 t vanilla and 1 cup non fat yogurt. Whisk together.
Add wet to dry and fold together until combined. Do not over mix.
Rinse blueberries and fold into the dough. I used frozen.
Place a sheet of parchment paper on a baking sheet. Place dough in the middle and with floured hands, shape into an eight inch round. Cut into eight pieces.
Spread the individual scones and then sprinkle with a little white sugar.
Bake until golden brown – about 18-20 minutes. Allow to cool on the tray for a few minutes then move to rake to cool.
- 1 cup whole wheat flour
- 1 cup AP flour
- 1/4 c sugar
- 1 T baking powder
- 1/2 t baking soda
- 3/4 t salt
- 4 T low fat buttery spread
- 2 egg whites
- 1 t vanilla
- 1 cup non fat yogurt
- 1 cup blueberries
- 1 – 2 T sugar to sprinkle on top
Prep time: Cook time: Total time: Yield: 8 serving