Try this fantastic easy scone recipe for home made low fat scones which are also low in sugar to tempt your waistline.
Scones, also known as Scottish quick bread, are believed to have derived their name from the Stone of Destiny where the crowning of Scottish kings once took place. Scones can be made in any shape with any flavour. Traditionally they are quite heavy in texture, but this easy scone recipe for low fat scones embraces the warmer weather which calls for lighter food and is not so filling in the stomach either!
The Best Things About Low Fat Scones
The best things about low fat scones are that:
- Scones freeze well so make a big batch and defrost them as needed.
- Kids love these scones with jam and because they are home made, they are easy, cheap, relatively healthy low fat snacks for their lunch boxes.
- Like most scones, these scones are a little on the dry side so warmed up with butter or a topping of some sort is the best way to have them.
- This is an ideal easy scone recipe for which overripe bananas, strawberries or any other fruit could be utilised to reduce wastage.
In addition to being low fat, this easy scone recipe has contains very little sugar so for those not on a diet with a sweet tooth, feel free to add a little more!
Ingredients for Low Fat Scones
- 3 cups self raising flour
- 2 teapsoons baking powder
- pinch salt
- 2 eggs (or 2 tablespoons vinegar for those with egg allergies)
- 1 tablespoon soft butter, margarine or olive oil
- 2 tablespoons sugar
- 1 ½ cups skim milk
- ½ cup chopped strawberries (optional - see variations)
How to Make Scones
- Turn fan forced oven on to 220 degrees Celsius.
- Sift the flour, baking powder, and salt into a bowl.
- Mix butter or oil into the dry ingredients with a spoon or electric mixer
- Using electric mixer, beat the eggs and sugar for 3 minutes then add to dry ingredients.
- Keep the electric mixer on medium and slowly add milk. Keep mixing until the batter is smooth. It should be quite thick and not runny, so you may have some milk left over.
- Drop 1-2 tablespoons of mixture per scone onto a tray lined with baking paper. Alternatively, half fill muffin trays or patty cake wrappers. This mixture rises a lot so be sure to keep some space between each scone.
- Drop a few chopped strawberries onto the top of each scone before placing in the oven.
- Bake for 10 minutes or until golden. Scones are cooked when springy to touch. Remove from oven and allow to rest for 5 minutes prior to transferring them to a cooling rack.
Variation to this Low Fat Scone Recipe and Other Scones Recipes
- Self raising flour can be substituted for alternative flours to cater for allergies.
- For those allergic to eggs, replace the eggs with 2 tablespoon of vinegar.
- For more savoury, nutritious snacks for toddlers, add ½ cup cooked mash pumpkin or grated zucchini and carrot to the batter after step 5.
- Strawberries can be substituted with any other type of berry, banana, cooked apple or cooked pear.
- Dried fruit such as chopped dates or sultanas could be mixed through after step 5.
- Also try this no fail pikelets recipe!
The copyright of the article Low Fat Scones in Recipes is owned by Sally Luxton. Permission to republish Low Fat Scones in print or online must be granted by the author in writing.
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