These zero-fat blueberry scones are packed with juicy blueberries, topped a bit sugar, and are the perfect sweet breakfast or brunch treat. No need for the fat guilt of the standard full-fat scones.
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Introduction and My Rating
Something very special for the low-fat dieters to take the boredom away. Coming in at about 165 calories, this fruit-packed super easy scone fits the bill. Yes, you can have your cake a eat it too.
So I based this on my popular Zero Fat Biscuits recipe. Add some sugar, then to make it a little denser, and add a slightly nutty taste, I used some whole wheat flour. Add blueberries, and you're there.
You wouldn't mistake them for my wonderful Whole Wheat Blueberry Scones but a very nice treat.
Zero Fat Note: Flour and blueberries have a very small amount of fat. Fat-free yogurt may have a trace depending on the brand. But there is less than 0.5 grams per serving, and the FDA calls that zero. So I'm going to stay with zero, which I have used for the biscuits since 2013. No complaints, please.
My Rating
A nice solid four. My wife had two.
Scone vs. Biscuit
Let's talk a little about biscuits vs. scones. While the ingredients are similar, scones frequently have some sweetness and/or fruit.
They are both "quick breads," which means they use chemical leaveners like baking powder and baking soda. Biscuits and scones are also built on the foundation of flour, fat (usually butter), and liquid.
The texture of a scone should be more dense and less of that biscuit fluff. Also, a little dryer, not really dry, just not as moist.
The Blueberries
Frozen or fresh blueberries will do. There is no need to thaw the frozen ones first. I always have frozen blueberries in my freezer.
A cup of berries is about all this amount of dough can accommodate. A bit less would be fine.
Variations
Other sweet variations include other berries like strawberry, raspberry, etc. The berries or pieces of berry will work better if smaller and firmer. So you may need to cut them up or freeze them before mixing into the firm dough
Chocolate chips, cinnamon chips, or nuts are also good additions.
You can make savory scones with a variety of cheese and herbs. Just put them in this base recipe without the sugar and blueberries.
🖊️Recipe Notes
Do not over mix the dough, and if it is dry, it needs a little more yogurt or a little milk.
I initially suggest not to use Greek yogurt, but I'm retracting that now. Greek yogurt will add a bit more yogurt twang that can be noticed, but otherwise will work fine.
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.
Storage: Sealed at room temperature for 3-4 days and frozen for 3-4 months.
📖Low-Fat Recipes
Healthier Sausage Gravy and Biscuits
Healthier Chicken Enchilada Casserole in 60 Minutes
Crock Pot Pork Tenderloin Chili
Low Fat High Taste Crock Pot White Chicken Chili
🖼️Photo Instructions
Preheat oven to 375° convection or 400° conventional.
Combine dry ingredients. 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 and 1/2 teaspoon vanilla. Mix until all incorporated.
Add 1 cup of fresh or frozen blueberries. Fold in until well distributed.
Lightly dust a baking mat with flour. Place dough in the middle of the mat. With lightly flour-dusted hands form into an 8-inch disk. Cut into eight wedges.
Separate them on the pad for some expansion space. Lightly dust with one tablespoon sugar.
Transfer the baking mat to a sheet pan. Bake until golden brown. About 18 minutes for me. Move to the cooling rack, but excellent served warm.
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📖 Recipe
Zero Fat Blueberry Scones
Ingredients
- 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
- 1/2 teaspoon vanilla
- 1 cup blueberries - fresh or frozen
- 1 tablespoon sugar - for topping
Instructions
- 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 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.
Recipe Notes
Pro Tips
- Frozen or fresh blueberries will do.
- You can vary the ratio of the flours, but this is a nice compromise for texture and taste while still being moist.
- If you want a little "fluffier," the use 100% all-purpose flour, but it will still be firmer. The texture will be more "heavy" than a normal scone. If you want flaky, then you will need a different recipe.
- You may use Greek yogurt if you want, but there will be a bit more of a yogurt taste. I initially stated not to use Greek but now feel it is fine.
- Variations with other berries and additives discussed in the post.
- Store sealed at room temperature for 3-4 days and frozen for 3-4 weeks.
- Zero Fat Note: Flour and blueberries have a very small amount of fat. Fat-free yogurt may have a bit depending on the brand. But there is less than 0.5 grams per serving and the FDA calls that zero.
ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.Nutrition
Nutrition is generally 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.
Nana Donna 2 6 (from Iowa)
Made these today for a Valentine treat for my husband and me (plus a great deal on blueberries at the local Fareway. [Remember that store and did you ever get groceries there?] and they are awesome by themselves!). I found the dough to be rather sticky/moist. Is that normal? I've never made scones before. I used Dannon yogurt and King Arthur AP flour. I used regular baking powder as I had no idea there was such a thing as aluminum-free and didn't know that was an ingredient in baking soda. Mine took about 25 mins, but I think they were thicker than what yours were (my disk was about 6-7" rather than 8"...again due to the moistness/stickiness of the dough). Eating one now...it's not exactly what I was anticipating, but that's just me! They were a bit "chewier" and more moist than the scones I'm used to. With that being said, my husband liked the moistness and the amount of blueberries. I'm still giving this a 5-star rating! (Hubby came back for the rest of his "sample" and nodded his head that I can make these again! I'm going to get the rest of my sample and enjoy along with my raspberry green tea!)
Dan Mikesell AKA DrDan
Hi Nana,
Welcome to the blog.
I have been to Fairways but not recently, they were in Iowa at one time. Not in Michigan now but we live in the middle of many blueberry farms so we buy there and then freeze 10# for the winter usually.
Baking powder comes with aluminum and without. It is just a preservative and can leave an unpleasant taste. There will be a label on the front of aluminum-free versions.
Thicker is ok if the center gets done. The dough is a bit sticky but should not be too much. You can always add a bit more flour if needed.
If the center is not quite done, it might be “chewy” but the texture with the zero fat-based scones and biscuits is more fluffy than flaky so that makes them chewier also.
Thanks for the note and rating.
Dan
Sandy
I want to thank you for sharing this recipe. I have made them twice now. First try was fresh blueberry with lemon zest and seond was oatmeal, sunflower seeds and raisins. Both were absolutely delicious!
Dan Mikesell AKA DrDan
Hi Sandy,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the ideas and rating.
Dan
Sadkitty
This has become my go-to baked good, since my guts decided they can't deal with much fat a couple months ago (we're working on it, but so far all tests are negative)
I'm vegan, so I make them with Soy yogurt, which I can't find fat free, so it has a bit of fat. But, 5-7 grams spread throughout a whole batch isn't too bad. I also just use unbleached AP flour because it's all I have. Soy yogurt is a bit sweeter, so I don't add all the sugar. But they turn out well!
They make my tummy happy and I appreciate this recipe so much!
Amber
Very good!! I did add 5 tablespoons of sugar and I subbed Greek yogurt cuz that is all I had. I know these aren’t your average scones but I think that’s why I like them so much. I wish I would have made a double batch! I’m also thankful to find a great recipe that I can still have on my gallbladder diet.
Kiera Kerrigan
Hi,
Could you help me convert the yoghurt to grams as im in the uk. Thanks
DrDan
Hi Kiera,
1 1/4 cup is 10 fluid oz. Yogurt is 28.3 gms per fluid oz. So 283 grams.
1 fluid oz of water is 30 ml, 30 grams weight, and 1 oz weight. Note that fluid oz is a volume measurement. In general, you can always use 1 fluid oz to 30 ml and 30gm formula for most cooking. Yogurt is a bit lighter than water so slightly different but in the real world, 300 gms instead fo 283 would not matter.
Dan
Elizabeth McKenzie
I made these for Christmas breakfast yesterday and my results were very good. I used fresh blueberries and the results were great I’m not fond of the dry scone so these were a pleasant texture , moist but not gooey or wet. I used a raw sugar and I glazed them with a tad vanilla syrup at the last 5 minutes. I’m at 9,000 foot elevation so I added a few extra minutes of baking time
rebecca burke
Hi there
I am vegan would it work with soya yoghurt? it is quite a thick consistency like a natural yoghurt. Also can I use a teaspoon of baking powder not a tablespoon as would worry you would taste the baking powder too much. Thanks
DrDan
Hi Rebecca,
Not much of a clue. I suspect it would work but you might need to adjust the flour some. It needs to be a bit stiff to form the scone shape. You could just bake in a 8-9 inch round pan and cut slices.
The baking powder you are using probably has aluminum in it. I always buy aluminum free to avoid that unpleasant taste. Cutting it that much would eliminate most of the rise and you might end up with little rocks. Maybe 2 teaspoons (there are 3 in a tablespoon) will be adequate but I’m not sure.
Maybe I was a little help.
Dan
Brynn
Would it be okay to use all whole wheat flour in this recipe ? I am trying to stay away from the white, processed flours.
DrDan
This recipe has a little texture issue already. Just part of the no fat, yogurt thing. The whole wheat will cause more of an issue and will take more "liquid". So I would say, you will need a bit more yogurt and you may not be happy with the results.
Dan
Emily
Could I use almond flour instead of all purpose whit flour?
DrDan
I have never used almond flour that I remember and definitely not in this recipe. It might work but proceed at your own risk. If you try it, please come back and post results so others can see.
Thanks for the note.
Dan
Emily
Almond flour was a bust I think I will go half and half next time...
DrDan
Somehow that doesn't surprise me. I doubt the 50/50 will work well either.
Marion
I just made this today. I used 2 cups all purpose flour. I did not have enough yogurt so I used 1 cup yogurt and 1/2 cup apple sauce. I also used fired cranberries instead of blueberries. And eliminated the sugar topping. I baked it at 400 degrees for 15 minutes. It was excellent! Thanks for sharing this recipe.
Marion
I meant dried cranberries not "fired cranberries."
Amy
I tried this and agree it came out super bready and really not sweet tasting at all. I am going to attempt again and will add just a scosh more sugar to see if that helps.
Bernard
I tried these out and unfortunately, it didn't work out too well. I suspect that it was the quality of yogurt. I bought a generic store brand and I think it was perhaps too light and watery compared to the thick, almost chunky quality of what you showed in your photo. The dough came out too wet and I ended up putting in extra flour just to manage it. It ended up bready. Lesson learnt....sigh....I will persevere though. Any sweet scone coming in at 165 calories each is worth the pursuit. Will send another review on 2nd attempt.
DrDan
Hi Bernard,
Sorry it didn't work so well for you. You are correct that it was probably the yogurt. I tend to buy only Dannon which is thick. You might want to just do white flour also.
Dan
christina B.
I want to make these, but all I have is greek yogurt!! Is greek yogurt not advised because it will change the baking process or because of fat?
DrDan
Greek yogurt has more protein and more fat in the full fat form. But really, it would probably work. I have not tried it. Also I never have it around since my wife does not like it. If you try it, please report.
Dan
linda hestand
Yums! Def making these!