Scones are similar in preparation to biscuits, but are richer in that eggs and cream are added. This recipe is inspired by a scone recipe I found in a 1997 issue of Taste of Home magazine. I have lowered the sodium content from 324 mg. to 90 mg. of sodium per serving by using no salt or lower salt added ingredients. They are a tasty treat even when lower in sodium.

8 servings: 90 mg. sodium per serving

1-3/4 cups all-purpose flour
1/4 cup finely chopped unsalted walnuts
4-1/2 teaspoons sugar
2-1/4 teaspoons sodium free baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup cold unsalted butter
2 eggs
1/3 cup whipping cream
1 teaspoon extra sugar

Prep. Instructions

1. Lightly grease a cookie sheet.

2. Have all ingredients on hand.

Cooking Instructions

1. Combine the first seven ingredients in a large bowl. Stir well with a fork to combine.

2. With a pastry cutter or two knives, cut the butter into the flour mixture until the flour is crumbly.

3. Beat the eggs well in a bowl with a wire whisk. Remove 1 Tablespoon of beaten egg and place in a small bowl; set aside. Add cream to the remaining egg mixture; beat to combine.

4. Make a well in the center of the flour mixture. Pour in the egg mixture. Stir briefly with a fork until the flour is mostly combined with the egg mixture. Using your fingers, gently knead the dough until it can be formed into a ball. Remove from bowl.
5. Place dough onto a lightly floured surface. Gently pat it into a 7 inch circle, 3/4 inch thick. Cut circle into 8 wedges. Place wedges on the lightly greased cookie sheet. Brush wedges with the reserved egg mixture. Sprinkle top of wedges with the teaspoon of extra sugar.

6. Preheat oven to 450 degrees. Bake for 14 minutes, until golden brown. Serve warm or cool on a wire rack.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds