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.
Rating
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.
Notes:
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.
| Servings | Prep Time |
| 8 | 15 minutes |
| Cook Time |
| 18 minutes |
|
|
| 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.
|
- 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 pad 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 pad to baking tray. Bake until golden brown. About 18 minutes for me.
- Move to cooking rack but excellent served warm.
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 add 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 be firmer. The texture will be more "heavy" than a normal scone. If you want flaky then you will need a different 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.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
June 8 2016
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!