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Low Fat Dried Fruit Scones: A Guilt-Free Treat

The aroma of freshly baked scones always transports me back to my grandmother’s cozy kitchen. I remember sitting at her worn wooden table, the sun streaming through the window, as she’d pull a batch of golden scones from the oven. The sweet scent of fruit mingled with warm dough was pure magic. These low-fat dried fruit scones capture that same comforting feeling, but with a healthier twist, allowing you to indulge without the guilt. They’re perfect for a weekend brunch or a delightful afternoon tea.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yields: 12 scones
Dietary Type: Low Fat

Ingredients

2 1/2 cups flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup dried plum puree (see note below)
2 tablespoons margarine, cold
8 ounces nonfat plain yogurt
1/2 cup craisins or 1/2 cup other dried fruit, finely chopped
1 egg white, lightly beaten
1 tablespoon sugar

Ingredient Note: If you can’t find dried plum puree at your store, combine 8 oz pitted dried plums with 6 Tbsp water in a blender, processing until smooth. Store leftovers in the refrigerator for up to 2 months.

Equipment Needed

Large bowl
Pastry blender
Cookie sheet
Non-stick cooking spray
Floured surface
2 1/2 to 3-inch biscuit cutter

Instructions

Preheat your oven to 400°F (200°C). This high heat is essential for creating a light and airy scone.
Coat a cookie sheet generously with non-stick cooking spray. This will prevent the scones from sticking and ensure they brown evenly on the bottom.
In a large bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon. Whisking these dry ingredients together ensures they are evenly distributed, leading to a more consistent bake.
Cut in the dried plum puree and cold margarine into the dry ingredients using a pastry blender. Work the mixture until it resembles coarse crumbs. The key here is to keep the margarine cold. This creates pockets of fat that, when baked, release steam and contribute to the scone’s flaky texture. If you don’t have a pastry blender, you can use two knives or even your fingertips, but work quickly to avoid melting the margarine.
Add the nonfat plain yogurt and mix until just blended. Be careful not to overmix the dough at this stage. Overmixing develops the gluten in the flour, resulting in tough, dense scones.
Stir in the craisins or other dried fruit. Ensure the fruit is finely chopped to prevent it from weighing down the dough.
On a lightly floured surface, roll or pat the dough to about 3/4 inch thickness. A lightly floured surface prevents the dough from sticking and makes it easier to handle.
Cut out the scones with a 2 1/2 to 3-inch biscuit cutter. Try to cut them close together to minimize scraps. Reroll the scraps as needed, but remember that the more you handle the dough, the tougher the scones will become.
NOTE: The less you handle the dough the better, so be sure to get as many scones as possible the first time.
Arrange the scones on the prepared cookie sheet, spacing them about 2 inches apart. This allows for even air circulation and prevents them from sticking together as they bake.
Brush the tops of the scones with the lightly beaten egg white. This will give them a beautiful golden-brown color and a slightly glossy finish.
Sprinkle the tops of the scones with the sugar. This adds a touch of sweetness and a delightful crunch.
Bake in the center of the preheated oven for about 15 minutes, or until the scones are golden brown and springy to the touch. To test for doneness, gently press the top of a scone. If it springs back, it’s ready.

Expert Tips & Tricks

For the flakiest scones, ensure your margarine is very cold. You can even pop it in the freezer for 10-15 minutes before using it.
Don’t overmix the dough! This is crucial for achieving a tender, light texture.
If you prefer a slightly tangier flavor, try using Greek yogurt instead of plain yogurt.
To add a hint of citrus, grate some lemon or orange zest into the dry ingredients.
For a richer flavor, brush the baked scones with melted butter (or margarine) immediately after removing them from the oven.
You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out.
If your scones are browning too quickly, loosely tent the cookie sheet with aluminum foil.

Serving & Storage Suggestions

Serve these delicious low-fat dried fruit scones warm from the oven with a dollop of your favorite jam, a spoonful of clotted cream (or whipped cream for a lighter option), or simply enjoy them on their own. They are perfect with a cup of tea, coffee, or a glass of milk.

To store leftover scones, place them in an airtight container at room temperature. They will stay fresh for 1-2 days. For longer storage, you can freeze them. Wrap each scone individually in plastic wrap and then place them in a freezer bag. They will keep in the freezer for up to 2 months.

To reheat frozen scones, thaw them overnight in the refrigerator or microwave them for a few seconds until they are slightly warmed through. You can also reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until they are warmed through and slightly crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	165 kcal	N/A
Calories from Fat	N/A	12%
Total Fat	2.2 g	3%
Saturated Fat	0.4 g	1%
Cholesterol	0.4 mg	0%
Sodium	184.7 mg	7%
Total Carbohydrate	32.2 g	10%
Dietary Fiber	0.9 g	3%
Sugars	11.6 g	46%
Protein	4.1 g	8%

Variations & Substitutions

Gluten-Free Scones: Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a binder like xanthan gum to improve the texture.
Vegan Scones: Use a plant-based margarine and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) instead of the egg white. You can also substitute the nonfat yogurt with a plant-based yogurt alternative like soy or coconut yogurt.
Seasonal Variations: Experiment with different dried fruits depending on the season. Dried cranberries, cherries, apricots, or even candied ginger would all be delicious additions.
Savory Scones: Omit the brown sugar and cinnamon. Add cheddar cheese, herbs, and a pinch of garlic powder for a savory twist.

FAQs (Frequently Asked Questions)

Q: Can I use fresh fruit instead of dried fruit?
A: While you can use fresh fruit, keep in mind that it will add extra moisture to the dough, which may affect the texture of the scones. If you choose to use fresh fruit, be sure to chop it finely and pat it dry before adding it to the dough.

Q: How can I prevent my scones from being dry?
A: Avoid overbaking the scones. Check them frequently towards the end of the baking time and remove them from the oven as soon as they are golden brown and springy to the touch. Also, ensure you are using the correct amount of yogurt, as this provides essential moisture.

Q: Can I make these scones without dried plum puree?
A: Yes, you can! The dried plum puree adds a subtle sweetness and moisture, but it’s not essential. You can omit it entirely, or replace it with an equal amount of applesauce or mashed banana.

Q: My scones didn’t rise properly. What went wrong?
A: Make sure your baking powder is fresh and that you haven’t overmixed the dough. Also, ensure your oven is preheated to the correct temperature.

Q: Can I add chocolate chips to these scones?
A: Absolutely! Chocolate chips would be a delicious addition. Use about 1/2 cup of mini chocolate chips for the best results.

Final Thoughts

These low-fat dried fruit scones are a delightful treat that you can enjoy without any guilt. They are easy to make, incredibly versatile, and perfect for any occasion. So, go ahead, preheat your oven, gather your ingredients, and experience the joy of baking these delicious scones. I encourage you to try this recipe and share your feedback. Perhaps pair it with a strong English breakfast tea for the ultimate afternoon indulgence!

Low Fat Dried Fruit Scones Recipe