Blueberry Scones

Name: Blueberry Scones
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 1 cup oat flour; ⅔ cup plain non fat Greek yogurt; ½ cup frozen blueberries; 2 tbsp honey; 1 tbsp butter; 1 tsp stevia; 1 tsp baking powder; ½ tsp baking soda

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

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

Cook Time: 22

Total Time: 32

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
⅔ 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

Ann Himel April 7, 2022 Reply

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.
Nick January 22, 2024 Reply

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