I apologize for my absence!  Life has been a bit hectic lately, so blogging has been put on the back burner for the most part.

Lately, I’ve been in a bit of a baking mood, but earlier this year, I had a phase where my baking was definitely unhealthy. I  gained back some of the weight I’d worked so hard to lose. I’m back on track and trying to at least practice what I preach (moderation). I’ve been craving some good (American) biscuits lately, but given that the “good” biscuits are packed full of butter and (typically) all-purpose flour, it wouldn’t be a good idea for me to bake them. Even if I ate just one right out of the oven, the other seven would be sitting around, tempting me. Not good when I’m home all day, and I can’t trust my husband to eat more than a couple.

Then it hit me: Scones are basically the English version of those biscuits.


And thanks to a blog post over on Amy’s Healthy Baking, I knew (but apparently forgot!) that yogurt can be used to make a tender, almost buttery scone with much less fat than a typical scone or biscuit.


I’ve had some dried fruit kicking around in my cabinets for a few months, so what better way to add more deliciousness to these scones? And to kick up the healthiness a notch, I eliminated the sugar (opting for erythritol) and used whole-wheat flour. At around 90 calories per scone, two scones make a filling breakfast, and one is perfect for an afternoon snack.


The macros listed below make use of the following ingredients in the recipe:

  • Unsweetened flax milk
  • Plain unsweetened soy yogurt
  • 1/4 cup diced dried peaches
  • 1/2 cup dried mixed berries

As an aside, my scones turned out a bit stickier than I’d have liked; an extra 1/4 cup of flour would have helped a bit.

Low-fat, whole-wheat, sugar-free vegan scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 16 scones

Serving Size: 1 scone

Calories per serving: 92

Fat per serving: 1.5g

Carbs per serving: 17.3g

Protein per serving: 3.3g

Fiber per serving: 2.5g

Sugar per serving: 1.6g

Sodium per serving: 64mg


  • 3 cups white whole wheat flour (regular whole wheat or all-purpose flour can be substituted)
  • 1/3 cup erythritol (or xylitol, or other sweetener that measures like sugar)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 plain or vanilla vegan yogurt
  • 1/2 cup plant milk of choice
  • 3/4 cup fruit, chocolate, and/or nuts


  1. Preheat oven to 375F. Prepare 2 baking sheets with cooking spray or parchment and set aside.
  2. Combine dry ingredients in a large bowl.
  3. Add milk, yogurt, and any mix-ins to the dry mixture. Use your hands to knead all ingredients together, then dump the bowl over onto a flat surface that has been lightly dusted with flour.
  4. Use your hands to make sure that all ingredients come together into a ball, adding more moisture or flour as needed. You don't want these super-sticky or dry and crumbly -- they need to come and stay together as much as possible. Pat the ball down into a flat disc, roughly 10 inches in diameter.
  5. Cut the disc into 16 triangle pieces, then transfer the triangles to the baking sheets. If the triangles don't transfer cleanly, you can do what I did: Roll the dough pieces into balls, then press those balls into flattened discs.
  6. Place scones in oven, baking for 12-15 minutes or until golden.
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