Low-Fat Savory Scones

Jump to Recipe

(from 1 review)
Savory Scones

I found this savory scone recipe in a book named Gifts from the Kitchen. I made a couple of changes to the original recipe, like adding Garam Masala/chili powder and cilantro instead of Italian herbs and seasoning.

To make it low in fat I have also substituted plain non-fat yogurt for the sour cream and omitted the Parmesan cheese. I also replaced 1/4 cup of all-purpose flour with chickpea flour. After all these changes the end product tasted like the baked version of the Indian Pakoda/bonda. More about the taste in the Taste section.


Low-Fat Savory Scones Recipe

Prep TimeCook TimeMakes
15 Mins15 Mins22 Savory Scones
Low-Fat Savory Scones
5.0 from 1 reviews
These colorful savory scones are low in fat and very easy to bake too.
  • 2 teaspoons Oil
  • 1/3 cup Minced Red Bell Pepper
  • 1/3 cup Minced Green Bell Pepper
  • 1/2 teaspoon Garam Masala Powder
  • 1/8 teaspoon Salt
  • 3/4 cup All Purpose Flour
  • 1/4 cup Chickepea Flour (Besan)
  • 1/4 cup Whole Wheat Flour
  • 1 and 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • As Per Taste Chili Powder
  • As Per Taste Salt
  • 1/3 cup (dry measure) Gelatin free Plain Non-Fat Yogurt
  • 1/3 cup Fat Free Milk
  • 2 tablespoons Minced Green Onions
  • 1/4 cup Finely Chopped Cilantro
  1. Preheat oven to 400F for 15 minutes. Line baking sheet with parchment paper and set aside.
  2. Heat oil in a skillet over medium heat. Add the bell peppers, salt and Garam Masala powder; cook until tender. Set aside.
  3. In a large mixing bowl, sift together the flours, baking powder, baking soda, salt and chili powder. Add the cooked peppers.
  4. Then add yogurt, milk green onions and cilantro; stir to from sticky dough.
  5. Drop dough by rounded tablespoonfuls onto prepared baking sheet. Spray tops lightly with non stick cooking spray.
  6. Place in oven and reduce heat to 375F immediately. Bake 13-15 minutes or until golden brown. Cool on wire rack.
  1. As mentioned in the introduction I made a couple of changes to the original scone recipe to add more Indian flavors. So these scones tasted more like soft pakoras or methu pakodas to be precise because it was not crispy. My husband and I liked it but my son did not savor it. Also it tastes better when served warm.
My Notes:
  1. The scones I prepared were quite bland. I think they would have tasted even better had I added more chili powder. So taste the batter before baking and adjust the seasonings accordingly.
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Leave a Reply

Your email address will not be published. Required fields are marked *

Tried this recipe? Click on stars to rate:


  1. Haidee

    Just made these, they went very well with potato soup. Thank you for the recipe, I can imagine frying mushrooms or corn instead of the paprika would also work as a variation. Great addition to dinner.

    • Madhuram

      You’re very welcome, Haidee.

  2. Bhargavi

    I noticed that almost everyone commented before trying out the recipe. So let me be the first to say “don’t bother trying” – I couldn’t even enjoy my tea with it!

  3. Review: Low-Fat Savory Scones – vegalicious

    […] are easy to veganize by adapting the yogurt and milk to soy yogurt and soy milk. These savory scone are delicious, easy to make and quick to make as well. Her instructions are easy to follow. […]