Blueberry Scones

Blueberry Scones

A gluten free alternative to scones. These scones don’t use as much fat as normal ones in order to be more calorie friendly so the texture isn’t like a traditional scone but they still taste great.
PREP TIME
10 Minutes
COOK TIME
22 Minutes

Per Serving – Makes 8 Scones

92 Calories

14.5g C | 3.1g P | 2.4g F

How to Make Blueberry Scones

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Blueberry Scones

4.72 from 7 votes
Course: Dessert, Snack
Cuisine: American
Keyword: free, gluten free, under 10 ingredients, under 500 calories
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 8 scones
Calories: 92kcal
A gluten free alternative to scones. These scones don't use as much fat as normal ones in order to be more calorie friendly so the texture isn't like a traditional scone but they still taste great.
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Ingredients

  • 1 cup (100 g) oat flour
  • cup (150 g) plain non fat Greek yogurt
  • ½ cup (140 g) frozen blueberries
  • 2 tbsp (42 g) honey
  • 1 tbsp (14 g) butter
  • 1 tsp (4 g) stevia
  • 1 tsp (4 g) baking powder
  • ½ tsp (2 g) baking soda

Instructions

  • Preheat oven to 375°F.
  • Mix the oat flour, baking powder, and baking soda together in a small bowl.
  • In a different bowl mix the Greek yogurt, honey, butter, and stevia together.
  • Slowly stir in the flour and then fold in the blueberries.
  • Line a baking sheet with parchment paper and spray with oil. Plop the batter down and form it into a circle with a thickness of about 1 inch.
  • Cut into 8 pieces and spread apart.
  • Bake for 20-22 minutes or longer if you want it crispier. Top with more honey if desired

Nutrition

Calories: 92kcal | Carbohydrates: 14.5g | Protein: 3.1g | Fat: 2.4g

NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
116.2g
Protein
25.1g
Fat
19g
Calories
736.2 cals

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This Post Has 2 Comments

  1. Ann Himel

    4 stars
    I’m giving this 4 stars because it’s tasty. It doesn’t resemble anything like a scone in texture-it’s more like an oaty muffin. I used fresh strawberries- no frozen blueberries on hand. Very nice; would be perfect with that afternoon cup of coffee.

  2. Nick

    5 stars
    These are soo good. I didn’t have stevia so I used the conversion for Splenda (2 tbsp)

    It’s easier to cut them after cooking. I added some of the low cal icing from the carrot cake oatmeal bake. Heaven

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