Low-Fat Breakfast Scones

Low-Fat Breakfast Scones

(6 servings)    Printable Version
  • 1/2 cup non-fat vanilla yogurt
  • 1/2 cup non-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup + 3 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 or 4 Tablespoons chilled low fat margarine
Whisk together the yogurt, sour cream, lemon juice and vanilla. Set aside.

Preheat oven to 400 degrees.

Prepare baking sheet by spraying lightly with vegetable oil.

In a large bowl:

Combine the flour, sugar, baking powder, soda and salt.

Cut in the margarine until the mixture resembles course meal.

Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough.

Knead the dough on a lightly floured surface just until it can be shaped. DO NOT OVERWORK THE DOUGH, the scones will be tough. The dough should be light and moist.

Place the dough on the baking sheet.

Dust the top of the dough with 1 teaspoon sugar and pat the dough into an 8" to 10" round. Cut "to," not "through" the dough to mark 12 wedges.

Dust the scones with 2 teaspoons sugar before baking.

Bake the scones 20 minutes at 400 degrees.

Serve promptly with fruit jam or honey.

You can add fillers (raisins, fruit pieces, etc.) or press nuts (almonds, pecans, etc.) onto the top before baking. A family favorite!

Mr Breakfast would like to thank Dogbert for this recipe.

Comments About This Recipe
What do you think of Low-Fat Breakfast Scones?
Overall Average Rating = 5 (out of 5)
Based on 7 votes.

From tea&cakes
Rating (out of 5):  

Best scone recipe I have made. My sister who doesn't even like scones said these were fantastic. The recipe is great to give a good base dough, then experiment with what you put in them. We've subbed orange juice for the lemon juice and added cranberries, used blueberries and almonds, etc.

Comment submitted: 1/18/2010 (#9489)

From imma
Rating (out of 5):  

These have become a family favorite. My 15 year old daughter found this recipe last year. She makes it for special occasions (for father's day, mother's day & birthday breakfasts). We love them! She adds 1 tsp of rose water and 1/2 tsp of cinnamon to the batter and sprinkles the top with cinnamon sugar.

Comment submitted: 11/5/2009 (#8976)

From Frances

Followed the recipe and it was a waste of time. Scones - never cooked after 35 minutes. Raw in the middle.

Comment submitted: 9/30/2008 (#6520)

From baking all weekend
Rating (out of 5):  

Great flavor - but question... I agree with the comment below that it's more cake-like than scones from Starbucks and Coffee Bean. What can I do to get that slightly dry, thicker texture of coffee shop scones?

Comment submitted: 9/25/2008 (#6500)

From its4donna
Rating (out of 5):  

Great scones! More cake-like than regular scones but definitely yummy and not at all like the rocks that other low-fat recipes seem to produce.

Comment submitted: 7/31/2008 (#6014)

From bakerchik
Rating (out of 5):  

I added oats and cinnamon and these were DELICIOUS!!

Comment submitted: 8/28/2007 (#3461)

From Yum-O
Rating (out of 5):  

Yum-O. My frind made these for a baby shower and I loved them, I can''t wait to make them at home.

Comment submitted: 5/22/2007 (#2481)

From Jody V.
Rating (out of 5):  

My family and I have enjoyed these scones many times and I wanted to let everyone know about it and to give a couple of examples of how to improve the recipe. My wife and I used to go to a local bakery for chocolate chip scones and now I use this recipe to make them at home. All I do is add between a third to half a package of chips to this recipe and everyone loves them. I have tried milk chocolate, white chocolate, butterscotch and peanut butter cup chips already. Every flavor is great and at least the scones are low fat to help with the fat and calories from the chips. I hope that others give this a try as well and it is a way to make scones be more than a breakfast food, more like an anytime snack as well. I hope you enjoy the idea.

Comment submitted: 8/18/2006 (#135)

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