Low Sodium Blueberry Scones
Indulge in the perfect blend of fluffy texture and natural sweetness with these Low Sodium Blueberry Scones, a healthier twist on a classic bakery favorite. Ideal for those watching their sodium intake, these scones are made with unsalted butter and rely on the vibrant flavor of fresh, juicy blueberries for a burst of fruity goodness in every bite. With just 15 minutes of baking time and no complicated steps, this easy recipe comes together quickly, making it perfect for breakfast, brunch, or an afternoon treat. The golden, slightly crisp exterior gives way to a tender crumb infused with the subtle aroma of vanilla, creating a wholesome yet decadent experience. Serve warm with a light spread of jam, or enjoy as they are—simple, delicious, and guilt-free!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.33 cup Granulated sugar
- 0.5 cup Unsalted butter, cold and cubed
- 1 cup Fresh blueberries
- 0.5 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 large Egg, beaten
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until well combined.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the flour mixture.
In a small bowl or measuring cup, mix together the whole milk, vanilla extract, and beaten egg until combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Mix gently with a spatula or wooden spoon until a sticky dough forms. Do not overmix.
Transfer the dough to a lightly floured surface and knead very gently, just enough to bring it together. Pat the dough into a circle about 3/4 inch thick.
Using a sharp knife or a bench scraper, cut the dough circle into 8 wedges.
Place the scones on the prepared baking sheet, leaving space between each piece.
Bake in the preheated oven for 15 minutes, or until the scones are golden brown on top.
Remove from the oven and let cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 88.0 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 245 mg | 19% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 657 mg | 14% | |
*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.
