We’re going for some cherry berry scones this week for a low-point breakfast grab that’s crumbly and cakey, sweet but not too sweet, and something different to try that’s at least a little off the beaten path. You know how we roll, though, making a skinny version with Skinny Oat Scones!
Weight Watchers
WW Points: 1 Purple, 2 Blue, 2 Green
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Ingredients
Oat Flour: I make this by blending old-fashioned oats into a flour. This helps make the recipe skinny while keeping the cakey texture.
Self-Rising Flour: for texture and taste.
Monk Fruit Sweetener: you can also use Stevia or other zero-calorie sugar substitutes.
Baking Powder: to make the dough rise while baking.
Salt: to activate the baking powder.
Unsweetened Applesauce: replaces the oils/fats in the recipe for a skinnier version.
Skim Milk: for consistency. Skim is used for the lowest fat content and lower points, but other milks can be used as desired. Just be sure to calculate points accordingly.
Egg: for consistency.
Vanilla: for flavor.
Frozen Fruit: I used the cherry berry frozen blend from Walmart. You can use other blends or frozen fruits as desired, or leave the fruit out altogether. You can also use fresh fruit instead of frozen.
Glaze: the glaze is made of a zero-calorie confectioner’s sugar substitute. I used Swerve brand, but other brands will work well. Also in the glaze is skim milk and vanilla. Add more confectioner’s sugar substitute if too runny or more milk if too thick.
Skinny Oat Scones
Equipment
- Oven
- Baking Sheet or Muffin Tin
Ingredients
- 1½ cups oat flour
- ½ cup self-rising flour
- ⅓ cup monk fruit sweetener (or other zero-calorie sugar substitute)
- 1 Tbsp baking powder
- ½ tsp salt
- 4 Tbsp unsweetened applesauce
- ½ cup skim milk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup frozen cherry berry blend (or other frozen or fresh fruit of your choice)
Glaze
- 1 cup confectioner's sugar replacement (Swerve, Lakanto, or other zero-calorie sweetener)
- 2 Tbsp skim milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a muffin tin with 12 muffin liners. Set aside.
- In a large mixing bowl, whisk together the flours, monk fruit sweetener, baking powder, and salt. Add the unsweetened applesauce and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.1½ cups oat flour, ½ cup self-rising flour, ⅓ cup monk fruit sweetener, 1 Tbsp baking powder, ½ tsp salt, 4 Tbsp unsweetened applesauce
- In a separate mixing bowl, whisk together the skim milk, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, this is okay!½ cup skim milk, 1 large egg, 1 tsp vanilla extract
- Add in the frozen or fresh fruit and mix together.1 cup frozen cherry berry blend
- Place the bowl of batter in the freezer for 5-10 minutes or until the batter is chilled.
- Using a 2.5 inch cookie scoop (or spoon if using muffin cups), scoop mixture into 12 equal scoops on the baking sheet or in muffin cups.
- Bake at 400°F (204°C) for 18-22 minutes or until the tops of the scones are lightly browned and cooked through. Remove from the oven and allow to cool completely. If made like cookies, transfer to a cooling rack after 3-5 minutes of cooling.
Glaze
- In a medium-sized mixing bowl, whisk together the Swerve Confectioners, skim milk, and vanilla extract until well combined. If the glaze is too thick add more milk to thin it out and if the glaze is too thin add more powdered sugar to thicken it.1 cup confectioner's sugar replacement, 2 Tbsp skim milk, ½ tsp vanilla extract
- Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.
Notes
- Blueberry: Add 1 cup (150 grams) of fresh blueberries
- Cranberry Orange: Add 2 teaspoons of fresh orange zest plus 2/3 cup (105 grams) of sweetened dried cranberries (or 1 cup of chopped fresh cranberries)
- Cinnamon Raisin: Add 1 and 1/2 teaspoons of ground cinnamon plus 2/3 cup (105 grams) of raisins
- Lemon Poppy Seed: Add the zest of 1 medium lemon plus 1/2 tablespoon of poppy seeds
- Orange Glaze: Omit the vanilla extract and use fresh orange juice in place of the milk
- Lemon Glaze: Omit the vanilla extract and use fresh lemon juice in place of the milk
- Cinnamon Glaze: Add 1/4-1/2 teaspoon of ground cinnamon
