Low Fat Cranberry Scones Recipe – 2 Point Total

Low Fat Cranberry Scones

photo credit: annies eats

This delicious Cranberry Scones Recipe is incredibly easy to make. I don’t know why, but I’ve always been intimidated by scones, assuming they were complicated to make. But after whipping up this low points scone, I was thrilled to see how simple it is! Though not an official Weight Watchers Scones Recipe, this is a low calorie treat that anyone who is watching their weight will enjoy and appreciate. The taste is really quite decadent, and I think that most people would never know that these scones are low in fat and calories. With just a 2 Point Total each, add one to your morning tea, or serve after dinner for a sweet snack and yet still stay on track with your weight loss goals. NOTE: This scones recipe also contains a fat free buttermilk recipe that is a fabulous substitute, if you can’t find fat free buttermilk at the grocery store!

Cranberry Scones Recipe

Ingredients:
– 2 cup all-purpose flour (Use whole wheat flour to kick up the nutrition a bit)
– 2/3 cup dried cranberries
– 1 tbsp baking powder
– 1/4 tsp baking soda
– 1/4 tsp table salt
– 1/4 cup sugar
– 1/4 cup egg substitute (I like Egg Beaters)
– 1 cup fat free buttermilk
– 1/4 cup low calorie butter, melted (I used Brummel & Brown)

TO MAKE FAT FREE BUTTERMILK: Mix 1 tbsp vinegar or lemon juice + fat-free milk to make 1 cup & let stand for 10 minutes = 1 cup fat-free buttermilk

Directions:
Preheat oven to 400ºF. Coat a baking sheet with non-fat cooking spray. I used the Pam Butter Flavor kind.
In a large bowl, mix the flour, baking powder, baking soda, salt and sugar; mix well and set aside. In another bowl, whisk together egg, buttermilk and melted butter. Stir wet ingredients into dry ingredients until just combined; fold in cranberries.
Drop 12 equal two-inch mounds of batter on prepared baking sheet about 1-inch apart. Bake until tops just start to turn golden, about 12 to 15 minutes.

Entire recipe makes 12 scones
Each scone = 2 Point total

Comments

  1. Yummy! but they were a little flat, next time i wouldn’t melt the butter and will add only 1/2 buttermilk. thanks!!

  2. Craving scones and tried this recipe. They tasted good with the cranberries, added orange zest, vanilla and cinnamon. However, they baked flat like cookies as mentioned by other people. I tried to only eat one with a cup of hot tea, but usually ate more! Thanks for the great recipes!

  3. These r very good to satisfy carb craving! I used spelt flour instead of wheat flour! The cranberries give the extra sweet kick! Very good! My 3year old said Mmmm!

  4. Just a suggestion: use full fat butter and unmelted; you can still save calories but melted “butter” is simply not going to yiellyd the right mouth feel. You then crumble the butter into the flour. Then, instead of adding all if the liquid, just add a little at a time until you get a consistency of slightly wet biscuit dough. Using this method, they came out delicious.

  5. Kandtiffmann says:

    Definitly Horrible.  I am a chef and should have known based on the ingredients.  These came out bland, gummy, and did not cook up right.  I tried it again to be sure I had done everything right. The amount of liquid to dry needs to be decreased but ultimately will not make these again.  Good Luck.

  6. Christina says:

    These are horrible. They neither taste or look anything like a scone.

  7. Does any one know the Points Plus value?

  8. Shouldn't that be 1 teaspoon (tsp) of baking powder instead of 1 tablespoon (tbsp)?

  9. These scones are delicious and very easy to make. Even my picky 5-year-old liked them! Never again will I eat another high calorie Starbucks cranberry scone. (As info, I also did half white and half wheat flower.)

  10. Just made these and consumed these lol, they turned out fantastic. For a two point snack and/or breakfast these are perfect. I will try adding the zest of a orange as the orange cranberry combo would be amazing. I used one cup whole wheat flour and one cup white flour and although mine were smoother than the picture they still tasted as good as you described!

  11. These were so good!!! I added the zest of an orange and a little bit of the orange juice to the wet ingredients. Soooo tasty! Ialso did one cup of wheat flour and one cup of all purpose. I made them the day before and put them in the fridge with seran wrap touching it so it didn't get a skin. Then just put them on a stone and baked them up in the morning. Super fast and easy breakfast!! Thanks!

  12. I could not wait to make these and they turned out nothing like the picture looks. They are very flat and did not brown on top. Very disappointed!!

  13. These were super yummy! They almost have a biscuit consistency; however, with the cranberries, they came excellent. They are enough to last throughout the week for us and I can't wait to make more. Thank you very much!

  14. These look SO good! Thanks for sharing, I will have to try these out!!

  15. I love cranberris. I love scones.

    This is going into rotation ASAP.

  16. Was that the photo of what they're supposed to look like? I tried making these and they're really light, but they're not crackly like in the picture, they're pretty smooth. Is it possible that I overmixed the batter? Should I not have tried to get the lumps out?

  17. These sound great and I'd like to try them this weekend. Is there any substitute for the low-calorie butter? Could I use low-fat or fat-free yogurt?

    Love your recipes and have told many at my WW meetings about the site!!!

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