Something very special for the low fat dieters. Coming in at about 165 calories this fruit packed super easy scone fit the bill. Yes, you can have your cake a eat it too.
I’m trying to be good here… staying on that recommended low-fat diet but it can be boring. Sometimes I joke with a few of my teenage patients “if it tastes good… you can’t have it”. I know it’s somewhat cruel, but they always seem to enjoy it, or I wouldn’t do it. I likewise want my diet to taste good.
Let’s talk a little about biscuits vs. scones. While the ingredients are similar, scones frequently have some sweetness and/or fruit. The texture should be more dense and less of that biscuit fluff. Also, a little dryer, not really dry just not as moist. See A Scone Is Not a Biscuit on Bon Appetite for more discussion.
So I based this on my popular Zero Fat Biscuits recipe. Add some sugar and to make it a little denser I used some whole wheat flour. Add blueberries and your there.
A nice solid four. My wife had two. You wouldn’t mistake them for my wonderful Whole Wheat Blueberry Scones but a very nice treat.
Flour has a very small amount fat in it. Due to the flour, there is 0.375 grams per serving and the FDA calls that zero. While on the subject of flour, I used 25% whole wheat to get to the texture I wanted and added a little nutty taste. Also do not over mix the dough and if it is dry, it needs a little more yogurt or a little milk.
If you want a little “fluffier” the use 100% all purpose flour but it will still firmer. The texture will be more “heavy” than a normal scone. If you want flaky then you will need a different recipe.
Preheat oven to 375 convection or 400 conventional.
Combine dry ingredients. Two cups flour (I used 1 1/2 cup AP flour and 1/2 cup whole wheat flour), one tablespoon aluminum-free baking powder, 1/2 teaspoon baking soda, one teaspoon salt, and three tablespoons sugar.
Add 1 1/4 cup non-fat yogurt (not Greek) and 1/2 teaspoon vanilla. Mix until all incorporated.
Add 1 cup blueberries. Frozen is fine. Fold in until well distributed.
Lightly dust a baking pad with flour. Place dough in the middle of the pad. With lightly flour dusted hands form into an 8-inch disk. Cut into eight wedges and then separate them on the pad for some expansion space. Lightly dust with one tablespoon sugar.
Transfer baking pad to sheet pan. Bake until golden brown. About 18 minutes for me.
Move to the cooking rack but excellent served warm.
June 8 2016