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 you’re 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.
Recipe Notes for Zero Fat Blueberry Scones
Flour has a very small amount of 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 matpad 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 a sheet pan. Bake until golden brown. About 18 minutes for me.
Move to the cooling rack, but excellent served warm.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Zero Fat Blueberry Scones
- 2 cups flour - I used 1 1/2 AP flour and 1/2 whole wheat flour
- 1 tablespoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 1/4 cup non-fat yogurt - not Greek
- 1/2 teaspoon vanilla
- 1 cup blueberries
- 1 tablespoon sugar - for topping
- Preheat oven to 375 convection or 400 conventional.
- Combine dry ingredients. 1 1/2 cup flour, 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 one cup blueberries. Frozen is fine. Fold in until well distributed.
- Lightly dust a baking mat with flour. Place dough in the middle of the pad. With lightly flour-dusted hands form into an 8-inch disk.
- Cut into 8 wedges and then separate them on the pad for some expansion space.
- Lightly dust with one tablespoon sugar.
- Transfer baking mat to the baking tray. Bake until golden brown. About 18 minutes for me.
- Move to cooling rack but excellent served warm.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.