Low Fat Dried Fruit Scones
Start your day on a lighter note with these delightful Low Fat Dried Fruit Scones—perfect for a healthier twist on a classic British treat. Packed with a medley of raisins, currants, and dried apricots, these scones offer natural sweetness in every bite while keeping the fat content to a minimum, thanks to low-fat buttermilk and a touch of egg white. The cold butter is gently worked into the dough to create a tender, crumbly texture that pairs beautifully with a cup of tea. Ready in just 30 minutes, these golden scones are quick and easy to make, ideal for breakfast or an afternoon snack. Serve them warm with a dollop of fruity jam, or enjoy them on their own for a guilt-free indulgence that satisfies cravings without compromising on flavor. Perfect for health-conscious bakers and lovers of wholesome baked goods!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 50 grams Granulated sugar
- 120 milliliters Low-fat buttermilk
- 1 teaspoon Vanilla extract
- 1 large Egg white
- 30 grams Unsalted butter (cold, cubed)
- 100 grams Dried mixed fruit (e.g., raisins, currants, chopped dried apricots)
- 2 tablespoons Milk (for brushing, optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, and salt.
Stir in the granulated sugar and mix well.
Add the cold, cubed butter to the bowl and use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
Stir in the dried mixed fruit and ensure it is evenly distributed throughout the mixture.
In a small bowl or jug, whisk together the buttermilk, vanilla extract, and egg white until combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently with a fork or a spatula until the dough just comes together. Do not overmix.
Turn the dough onto a lightly floured surface and knead gently just 2-3 times to bring it together into a cohesive ball.
Pat the dough into a round disc about 2.5 cm (1 inch) thick. Use a 6 cm (2.5 inch) round cutter to cut out scones. Gather any scraps and repeat until all the dough is used.
Place the scones on the prepared baking sheet, spaced slightly apart. If desired, brush the tops lightly with milk for a glossy finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are risen and golden on top.
Transfer to a wire rack to cool slightly before serving warm or at room temperature. Enjoy on their own or with a spread of jam.
Nutrition Facts
Calories |
1742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 2297 mg | 100% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 140.1 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 279 mg | 21% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1452 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
