Low Fat Dried Fruit Scones

"This is a low fat version of scones that is very tasty. If you can't find the dried plum puree at your store, combine 8 oz pitted dried plums with 6 Tbsp water in blender, processing until smooth. Store leftovers in the refrigerator for up to 2 months. 1 serving = 2 Starch, 1 Fruit"
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by PaulaG photo by PaulaG
Ready In:
12 scones




  • Preheat oven to 400°.
  • Coat cookie sheet with non-stick spray.
  • In a large bowl, combine first 6 ingredients.
  • Cut into dry ingredients the plum puree and cold margarine with pastry blender until mixture resembles coarse crumbs.
  • Add yogurt and mix until just blended.
  • Stir in dried fruit.
  • On a floured surface, roll or pat dough to 3/4 inch thickness.
  • Cut out with a 2 1/2 to 3 inch biscuit cutter, rerolling scraps as needed.
  • NOTE: The less you handle the dough the better so be sure to get as many as possible the first time.
  • Arrange on cookie sheet, spacing 2 inches apart.
  • Brush with beaten egg white and sprinkle with sugar.
  • Bake in the center of the oven for about 15 minutes or until golden brown and springy to the touch.

Questions & Replies

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  1. Bergy
    Hard to imagine that this is a low fat scone. I used prunes, non sugared dried cranberries. Very tasty. Thanks for putting in the diabetic food values. These will be made again Thanks MG
  2. Outta Here
    Very GOOD!!! I used dried cherries. Gave them nice sweet-tart flavor. I also used Splenda, which worked fine! Thanks for posting this!
  3. justcallmetoni
    My these were good. I used butter instead of margarine, simply because that's what I have. Also used white sugar for the same reason. The scones were so tender and flavorful. Initially, I was worried about using a full tablespoon of baking powder but the rise on these was just perfect, not too high - not too flat. Will certainly make these agian,and again, and agian. Thanks.
  4. PaulaG
    These are a nice moist scone that we enjoyed with brunch. In place of plain sugar, I lightly sprinkled the tops with cinnamon sugar. The brown sugar was Splenda brown sugar blend and I either rolled mine thicker or used a larger cutter, my yield was 9.


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