Low Sodium Classic Raisin Scones
Delight in the simplicity of homemade goodness with these Low Sodium Classic Raisin Scones, a perfect blend of buttery, tender crumb and bursts of sweet raisins. Crafted with wholesome all-purpose flour, unsalted butter, and just the right amount of sugar, these scones are a lower-salt alternative to traditional recipes—ideal for those watching their sodium intake. A touch of vanilla lends subtle warmth, while the easy preparation method keeps this recipe approachable for any level of baker. Ready in just 30 minutes, these golden, lightly sweetened treats are perfect for breakfast, brunch, or a cozy afternoon tea. Serve them warm or at room temperature, and pair with your favorite jam or a dollop of cream for an irresistible treat.
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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, chilled and cubed
- 0.5 cup raisins
- 1 large egg
- 0.5 cup milk
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and sugar until well combined.
Add the chilled, cubed butter to the flour mixture and use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
Stir in the raisins to distribute evenly throughout the flour mixture.
In a small bowl, beat the egg with a fork, then add the milk and vanilla extract. Stir well to combine.
Pour the egg mixture into the flour mixture. Use a wooden spoon or spatula to gently stir until a rough dough forms.
Turn the dough onto a lightly floured surface and knead very lightly and briefly until it just comes together. Do not over-knead; the dough should be soft and slightly sticky.
Pat the dough into a circle about 1 inch thick. Use a floured round cutter to cut out scones, or slice the circle into 8 wedges for a more rustic appearance.
Place the cut scones onto the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly. Serve warm or at room temperature.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 297.3 g | 108% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 97.1 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1146 mg | 24% | |
*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.
