I modified an old scone recipe into scone cookies to be able to enjoy the scone taste with a low sodium content. These cookies go great with tea.

24 Servings: 25 mg. sodium per serving

1-1/4 cups all-purpose flour
1 teaspoon sodium free baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1/2 cup unsalted butter
1 cup rolled oats
1/3 cup raisins
1/3 cup unsweetened very low sodium soy milk
1 Tablespoon additional unsalted melted butter
1 teaspoon additional sugar

Cooking Instructions

1. Preheat oven to 375 degrees F.

2. Thoroughly combine the first 4 ingredients in a large bowl.

3. Cut the 1/2 cup butter into the flour mixture with a pastry cutter until flour is crumbly.

4. Stir in oats and raisins. Add soy milk, a small amount at a time, stirring with a fork until the dry mixture is moistened and can be made into a ball. Gently press the ball a few times, and transfer to a floured work surface. (The dough will be sticky).

5. Roll dough with a lightly floured rolling pin to 1/4 inch thickness, placing more flour on the rolling pin as necessary to keep dough from sticking.

6. Cut the dough into 24 scones with a small (2-1/4 inch) cookie cutter, rolling dough out several times as needed. Using a small spatula, place cookies on a large ungreased baking sheet. Brush tops lightly with the melted butter. Sprinkle the 1 teaspoon sugar evenly over the scones.

7. Bake 15 minutes, until lightly browned. Cool on a wire rack.

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