Low Fat Gluten-Free Scones
Indulge guilt-free with these delightful Low Fat Gluten-Free Scones, the perfect balance of wholesome ingredients and tender texture. Made with a blend of gluten-free all-purpose flour, non-fat Greek yogurt, and almond milk, these scones are naturally lower in fat and free from gluten, making them a fantastic option for health-conscious and gluten-sensitive bakers. Sweetened lightly with granulated sugar and a touch of vanilla, these golden beauties are versatile enough to enjoy plain or studded with juicy blueberries for an extra burst of flavor. With just 15 minutes of prep time, this quick and easy recipe delivers fluffy, bakery-worthy results that pair beautifully with your morning coffee or afternoon tea. Whether enjoyed warm from the oven or as a make-ahead treat, these scones are a must-try for anyone looking for a healthier twist on a classic favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 0.25 cup unsweetened applesauce
- 0.5 cup non-fat Greek yogurt
- 0.5 cup almond milk
- 1 large egg white
- 1 teaspoon vanilla extract
- 0.5 cup fresh or dried blueberries (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk the dry ingredients together until well combined.
In a separate medium bowl, mix together the unsweetened applesauce, non-fat Greek yogurt, almond milk, egg white, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to over-mix as this can make the scones tough.
If using, gently fold in the blueberries until evenly distributed throughout the dough.
Turn the dough onto a lightly floured surface and gently pat it into a round shape about 1 inch thick.
Use a pastry cutter or a sharp knife to cut the scone dough into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them about 1-2 inches apart.
Bake in the preheated oven for 18-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your delicious low fat gluten-free scones!
Nutrition Facts
Calories |
1221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 54.6 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 336 mg | 26% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 392 mg | 8% | |
*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.
