Imagine sinking your teeth into a perfectly golden, incredibly moist scone that tastes just like your favorite coffee shop treat – but without the extra calories! These Low Fat Date Scones are about to revolutionize your breakfast routine, bringing the coffee shop experience right into your own kitchen. Packed with wholesome whole wheat flour and sweet, chewy dates, these scones are not just a breakfast pastry, but a nutritious morning indulgence that will make you feel like you're treating yourself without any guilt.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups whole wheat flour
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup low-fat milk
- 1/2 cup chopped dates
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the whole wheat flour, brown sugar, baking powder, and salt. Whisk the dry ingredients together until well blended and no lumps remain.
- Create a well in the center of the dry ingredients. Gradually pour in the low-fat milk and mix using a wooden spoon or spatula until a soft, slightly sticky dough forms.
- Fold in the chopped dates, distributing them evenly throughout the dough. Be gentle to avoid overworking the mixture, which can make the scones tough.
- Transfer the dough onto a lightly floured surface. Gently pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal wedges, similar to cutting a pizza. This ensures uniform scone sizes for even baking.
- Carefully transfer the wedges to the prepared baking sheet, leaving about 2 inches of space between each scone to allow for expansion during baking.
- Optional: Brush the tops of the scones lightly with additional low-fat milk to help achieve a golden-brown surface.
- Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These scones are best enjoyed on the day they are baked and can be stored in an airtight container for up to 2 days.
Tips
- • Keep your ingredients cold: Cold milk and minimal handling will help create tender, flaky scones. • Don't overmix the dough: Mix just until the ingredients are combined to prevent tough scones. • Use fresh dates for the best flavor and texture. • For extra richness, you can substitute part of the low-fat milk with Greek yogurt. • Make sure your baking powder is fresh to ensure proper rising. • Cut the scones with a sharp knife in one clean motion to maintain clean edges. • Let the scones cool slightly before serving to allow them to set properly. • For a gourmet touch, you can dust the cooled scones with a light sprinkle of powdered sugar.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 38g
Protein: 4g
Fat: 2g
Saturated Fat: g
Cholesterol: 5mg
