Low Sodium Cranberry Scones
Delightfully moist and bursting with tangy sweetness, these Low Sodium Cranberry Scones are a healthier twist on a classic baked treat, perfect for breakfast, brunch, or a midday snack. Made with dried cranberries, unsalted butter, and a hint of fresh lemon zest, these scones strike the perfect balance between zest and sweetness without relying on extra salt. The recipe uses unsweetened almond milk and vanilla extract for a subtle, fragrant richness, while a simple, no-fuss mixing and shaping technique ensures they’re easy to prepare in under 35 minutes. Ideal for those watching their sodium intake, these golden, tender wedges are a crowd-pleasing addition to any table. Serve warm with a smear of your favorite spread, and they’ll quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 third cup granulated sugar
- 6 tablespoons unsalted butter
- 1 cup dried cranberries
- 1 egg
- 0.5 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, and granulated sugar. Whisk together to evenly distribute the ingredients.
Cut the unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs.
Stir in the dried cranberries and lemon zest, ensuring they are evenly distributed in the flour mixture.
In a separate bowl, beat the egg lightly, then add the unsweetened almond milk and vanilla extract. Combine well.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a fork, stir gently until the dough begins to come together. Be careful not to overmix; the dough should be slightly sticky and shaggy.
Turn the dough out onto a lightly floured surface and knead gently for about 20 seconds, just enough to bring it together.
Shape the dough into a round disc, approximately 1 inch thick, and cut into 8 equal wedges.
Place the wedges onto the prepared baking sheet, about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on top and a toothpick inserted in the center comes out clean.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 499.0 g | 181% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 295.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 301 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 468 mg | 10% | |
*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.
