Low-Fat Savory Scones

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 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.
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  1. 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!

  2. […] 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. […]

  3. Hi Madhu! I love browsing through your website even though I don’t try out the recipes right now. But well, I am getting married soon.. and am hoping your recipes will help me start off on a right note with his folks. 😀

    Thank you very much Vidya and all the very best

  4. Madhu, these look like a wonderful snack. My husband will love these since they are so healthy but incorporate the spicy tastes we’re used to in pakodas.

    Welcome to my blog and thanks Nithya.

  5. Hi! These scones look delicious.Recently i got hooked on these
    bajji,pakoda kind of fried foods…making them frequently.This
    is a nice variation instead of them.thanks.Always happy to see
    your new recipes and file too.

  6. These look a lot like baked pakodas rather than scones. I’m not complaining. Who would when you can combine taste with low fat?

  7. Scones remind me of the British you know? And high tea! I used to have the raspberry scones at the cafe near office till I realised its not too great to stay in shape!

  8. savory scones are always welcome. And the fact that it tastes like pakodas makes it all the more interesting. Scones looks gorgeous.

  9. Hi, I would love to make these scones however I’m Vegan and would like to know if there was anything that I could substitute the yogurt for? Thanks.

    Try using soy yogurt and soy milk.

  10. lol…I noticed the gelatin free yogurt! looks like you have been traumatized.I went through the phase too. Now I’ve accepted it and feel on guard when I go for my weekly shopping. This recipe looks awesome. I hope I get a chance to try it out before I forget. bookmarking it.

    Bharti, yes I’m sort of freaked out and this is my way of creating little awareness for those who don’t know it already.

  11. Very nice recipe and a good tea time snack. The fact that
    this tastes like pakods has me hooked. I am bookmarking it to try soon.

    Yes RC it tasted like soft pakodas. To be more precise, usually deep fried pakodas are crisp that day but become soft the next day right? So these baked scones tasted like that.

  12. Wow,similar to baked bondas.The scones look perfect for tea time.Innovative recipe.BTW,one q- is it not enough that we preheat at 375 itself?

    I’m not sure Sweatha. It was mentioned like that in the original recipe, so I just followed it.

  13. Western version of our Medhu Pakoda…Looks delicious. Would try them. I have almost stopped making deep fried savories. Baking seem be a healthy option for me.

  14. Looks delicious and beautiful presentation as usual. Addition of bell peppers is a very nice idea, looks so colorful.

  15. Hi Madhu, These look delicious and promising. I am sure practice made them look so perfect. ‘Baked version of India pakoda’ – he he. Cheers!

  16. hi Madhuram..
    came here after a long time…..
    your savory scones look absolutely healthy….
    i have posted a savory baked snack on my blog which is a bit similar to this…


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