Low Sodium Gluten-Free Scones
Delight your taste buds with these tender and fluffy Low Sodium Gluten-Free Scones, a perfect recipe for those who love baked treats without the extra salt or gluten. Crafted with a gluten-free flour blend, a touch of xanthan gum for structure, and lightly sweetened with granulated sugar, these scones marry texture and flavor effortlessly. Unsalted butter adds richness, while almond milk and a hint of vanilla extract bring a subtle, creamy flavor. You can customize these golden, wedge-shaped delights with dried cranberries or your favorite mix-ins, ensuring a personal touch. Ready in just 30 minutes, these scones are an ideal choice for anyone seeking heart-healthy, gluten-free baking options. Enjoy them fresh from the oven or with your favorite low-sodium spread for a wholesome, guilt-free treat.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 tablespoon Baking powder
- 1 teaspoon Xanthan gum
- 0.25 cup Granulated sugar
- 0.5 cup Unsalted butter, chilled and cubed
- 0.5 cup Unsweetened almond milk
- 1 Large egg
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries or your choice of mix-ins
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together gluten-free all-purpose flour, baking powder, xanthan gum, and granulated sugar until well combined.
Add the chilled, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the almond milk, egg, and vanilla extract.
Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir together gently until the dough begins to form. The dough will be slightly sticky.
Fold in the dried cranberries or your choice of mix-ins into the dough until evenly distributed.
Turn the dough out onto a lightly floured surface (using the same gluten-free flour). Knead it gently just to bring it together, then pat or roll into a circle about 3/4 inch thick.
Using a sharp knife, cut the circle into 8 equal wedges and carefully transfer each wedge onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes until the scones are lightly golden and firm to the touch.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with your favorite low-sodium spread or jam.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 337.1 g | 123% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 109.0 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 293 mg | 23% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 190 mg | 4% | |
*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.
