Strawberry Blueberry Scones, Vegan Low-Fat and Low Calorie compared to the traditional scone without sacrificing the flavor. (Gluten-Free, Healthy)
Kicking in this holiday weekend I present to you Strawberry Blueberry Scones! They are my version to celebrate the red, white and blue weekend!
To make matters even better? While this holiday weekend is going to be most likely filled with lots of yummy but unhealthy food, you can indulge a little with a breakfast scone and not feel guilty!
Did I hear you right you ask? Yes! I took the conventional scone that rakes in around 400 calories not to mention loaded with unhealthy fat into a veganized, low-calorie, and lower-fat option! Cutting the calories in half along with the fat as well!
Good scones are a guilty pleasure of mine. I hate the dry ones but the moist decadent ones? There is just something so delicious about them, especially with a cup of tea.
However, I’ve avoided them like the plague once I realized what they really contained not to mention the awful nutritional facts on them. Here, I am able to indulge a little and at the same time not break the bank.
400 calories for a tiny scone? Dude, that’s like a 45 minute run to burn that off. I like scones, but they aren’t worth 45 minutes of running. Now, currently I’ve been craving a frozen yogurt with ALL the works, like brownie bites, chocolate syrup, cookie dough bites. Yes…. a run would be worth that currently. A girls got her weaknesses right?
Honestly though, I have come to realize my ‘caving’ or ‘treat myself’ moments have been contained more and more through this journey. As much as I talk that I would devour a frozen yogurt, or a brownie, or any divine dessert in a heartbeat.
These scones, are totally worth it though, moist decadent and just melts in your mouth.To the left is what the scones would have been had it been made by the original recipe.
To the right you see the calories for mine. I was very happy how they turned out. Bon Appétit! Everyone have a great holiday weekend and be safe!
I think how many times I’ve said ‘No’ to such desserts and traded them for a bowl of raspberries. I have more awareness of what I’m putting in my body and in result I almost have a buffer that pauses time and really makes me decide whether it’s worth it.
It’s a moment that I just realized how far I’ve really come in that avenue. Proud moment. Still, that frozen yogurt has been calling my name for the past month.
Of course, it has to be because a frozen yogurt shop opened up right down the street from me. Think it’s going to be my treat for the weekend.
Strawberry Blueberry Scones
Prep Time: 20min
Cook Time: 14min
Total Time: 34min
- 2 1/4 cups gluten-free baking flour blend
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 cup butter (or dairy-free butter alternative)
- 3/4 cup original almond milk unsweetened
- 1 teaspoon apple cider vinegar
- 1 egg
- 1/2 cup blueberries
- 1/2 cup chopped strawberries
- 1/2 cup powdered sugar
- Juice from half a fresh squeezed lemon
- 1 teaspoon of almond milk if need to thin glaze
- Preheat oven to 425 degrees
- In a medium bowl add flour, baking soda, cream of tartar, sugar and salt. Chop butter into small pieces and work into the mixture. It's OK if there is small pieces of butter still.
- Make a well in the flour and add almond milk, vinegar and egg. Mix the wet ingredients into the dry, then add the fruit until it is just blended.
- Put a 1/4 cup of flour on counter before rolling out dough. I did with my hands and molded it into a circle about 1 inch thick.
- Use a knife and cut it into 11-12 triangles
- Baked for 12-14 minutes. Let the scones cool on the baking sheets for another 10 minutes.
- Prepare the glaze by mixing the powdered sugar, lemon. If it's a thick consistency add a tiny bit of milk at a time in order to thin it. Glaze the top of the scones.