Low Sodium Apricot Scones
Indulge in the delightful balance of sweet and buttery flavors with these Low Sodium Apricot Scones—a perfect treat for breakfast or an afternoon snack. These golden, flaky scones are made with no added salt, keeping them heart-healthy while still packed with flavor, thanks to naturally sweet dried apricots and a hint of vanilla. The recipe comes together effortlessly with simple pantry staples like buttermilk and unsalted butter, creating a tender texture that melts in your mouth. Perfectly portioned into eight wedges, these scones bake to perfection in just 20 minutes. Serve them warm with a dollop of cream or your favorite low-sugar jam for a guilt-free indulgence that’s both satisfying and wholesome. Ideal for anyone seeking a low-sodium baked good without compromising on taste!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 3 tablespoons Granulated sugar
- 0.5 cup Unsalted butter
- 0.75 cup Buttermilk
- 0.5 cup Dried apricots
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.25 teaspoon Baking soda
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and granulated sugar.
Cut the unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
Chop the dried apricots into small pieces and mix them into the flour mixture, ensuring they are evenly distributed.
In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
Slowly pour the wet ingredients into the flour mixture and gently mix until just combined. Be careful not to overwork the dough; it should be slightly sticky.
Turn the dough out onto a floured surface and knead it gently just enough to bring it together. Pat or roll the dough into an 8-inch circle about 1 inch thick.
Using a sharp knife, cut the circle into 8 equal wedges.
Place the wedges onto the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 18-20 minutes, or until the scones are lightly golden on top. Remove from the oven and allow to cool slightly before serving.
Enjoy your delicious low sodium apricot scones with a spread of jam or a dollop of cream!
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 262.0 g | 95% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 64.6 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 301 mg | 23% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1023 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
