These almost zero-fat blueberry scones are packed with juicy blueberries, topped with a bit of sugar, and are the perfect sweet breakfast or brunch treat. With less than 0.5 grams of fat per serving, there is no need for the fat guilt of the standard full-fat scones.
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 Low-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.
Nutrition 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.
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.
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.
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.
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.
Preheat oven to 375° convection or 400° conventional.
Combine dry ingredients. 1 ½ cup AP flour and ½ cup whole wheat flour, one tablespoon aluminum-free baking powder, ½ teaspoon baking soda, one teaspoon salt, and three tablespoons sugar.
Add 1 ¼ cup non-fat yogurt and ½ 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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Low-Fat Blueberry Scones
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- 2 cups flour - I used 1 ½ AP flour and ½ whole wheat flour
- 1 tablespoon aluminum free baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 ¼ cup non-fat yogurt
- ½ teaspoon vanilla
- 1 cup blueberries - fresh or frozen
- 1 tablespoon sugar - for topping
- Preheat oven to 375° convection or 400° conventional.
- Combine dry ingredients. 1 ½ cup flour, ½ cup whole wheat flour, one tablespoon aluminum-free baking powder, ½ teaspoon baking soda, one teaspoon salt, and three tablespoons sugar.
- Add 1 ¼ cup non-fat yogurt and ½ 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.
- 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," 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.
- Nutrition 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.
To 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.
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Editor's Note: Originally published January 16, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.