Low Sodium Gluten-Free Scones

Indulge in the perfect balance of flavor and health with these tender and buttery Low Sodium Gluten-Free Scones! Crafted for those seeking a diet-friendly treat, these scones combine a light, flaky texture with naturally sweet bursts of dried cranberries (or your favorite mix-ins). Made with a gluten-free all-purpose flour blend, almond milk, and xanthan gum for the ideal consistency, these scones are easy to prepare and bake in just 15 minutes. The low sodium content makes them a mindful choice for heart-conscious baking, while the use of unsalted butter and a hint of vanilla ensures a rich, satisfying flavor. Perfect for breakfast, brunch, or an afternoon snack, these homemade scones are best served warm with a dollop of low-sodium jam or paired with your favorite tea. Whether you're gluten-free, low-sodium, or both, this recipe is a delightful addition to any kitchen!

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together gluten-free all-purpose flour, baking powder, xanthan gum, and granulated sugar until well combined.

Step 3

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.

Step 4

In a separate small bowl, whisk together the almond milk, egg, and vanilla extract.

Step 5

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.

Step 6

Fold in the dried cranberries or your choice of mix-ins into the dough until evenly distributed.

Step 7

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.

Step 8

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.

Step 9

Bake in the preheated oven for 12-15 minutes until the scones are lightly golden and firm to the touch.

Step 10

Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature with your favorite low-sodium spread or jam.

Nutrition Facts

Serving size	(680.8g)

Amount per serving	% Daily Value*
Calories	2290.5

Total Fat 104.9g	0%
Saturated Fat 62.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 444.3mg	0%
Sodium 1546.9mg	0%
Total Carbohydrate 337.1g	0%
Dietary Fiber 13.2g	0%
Total Sugars 109.0g
Protein 13.2g	0%

Vitamin D 84.9IU	0%
Calcium 292.7mg	0%
Iron 3.0mg	0%
Potassium 189.7mg	0%

*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.

Source of Calories

Fat: 40.3%

Protein: 2.3%

Carbs: 57.5%