These Applesauce Scones are super-simple, 3-ingredient scones made in under 30 minutes and they are rich in protein with no eggs, no butter, and no added sugar.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Applesauce Scones
These Applesauce Scones are super-simple, 3-ingredient scones made in under 30 minutes and they are rich in protein with no eggs, no butter, and no added sugar.
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Servings: 6 scones
Calories: 185.5 kcal
Ingredients
- 2 cups Self-Rising Flour - (note 1)
- ½ cup Unsweetened Applesauce - (note 2)
- ½ cup Dairy-Free Yogurt - (note 3)
Optional – recommended for flavors
- 2-3 tablespoons Coconut Sugar - recommened for sweet scones
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- Almond Milk - to brush on top
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
- In a large mixing bowl, add self-rising flour, applesauce, and yogurt along with any of the optional ingredient (sugar, cinnamon, and/or vanilla).
- Stir with a fork, then use your fingers to rub the ingredients together and form a smooth dough. If it's too sticky, add a little more flour. If it's too dry, add a little more yogurt to bring together.
- Place the dough ball in front of you, press it to flatten it, and then roll it into an 8-inch disc using a rolling pin.
- Use a round scone cutter to cut the disc into 3 scones. Gather the leftover dough outside the cookie cutter to reform a dough ball, roll and cut again to form 3 extra scones. Depending on how thick you made your scones, you will make 5 or 6 in total.
- Place the scones on the prepared baking sheet two thumbs apart so they don't touch each other. They expand in the oven.
- You can now brush the top with a bit of almond milk or yogurt.
- Bake the scones for 18-20 minutes in the center rack of the oven at 400°F (200°C) until golden brown and crispy on the edges and top. Insert a toothpick in the center of the scone to check if they are baked, if it comes out clean the scones are ready.
- Let them cool down on a cooling rack at room temperature for 1 hour.
- Serve with nut butter, jam, or preserve.
Notes
Note 1: You can replace 2 cups of self-rising flour with 2 cups of all-purpose flour, in which you whisk 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
Note 2: You can use sweetened applesauce if you prefer, it will make the scones sweeter. You can swap applesauce for mashed banana if you prefer.
Note 3: Any yogurt, plain or vanilla yogurt works. I am using dairy-free yogurt like coconut yogurt, cashew or oat yogurt. Greek yogurt is a great option if you use dairy in your kitchen.
Note 4: The scones are not sweet at all, add sugar for a sweet scone.
Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.
Storage: You can store the scones in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1scone | Calories: 185.5kcal | Carbohydrates: 37.1g | Protein: 6.8g | Fat: 0.8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Sodium: 15.5mg | Potassium: 82.6mg | Fiber: 1.4g | Sugar: 5.4g | Vitamin A: 8.4IU | Vitamin B12: 0.1µg | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.5mg | Magnesium: 13.1mg | Phosphorus: 64.4mg | Zinc: 0.5mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 3 simple ingredients to make this recipe. Here’s how to pick and swap them.
- Self-Rising Flour – This is the base of the scone and provides the structure. It already includes a leavening agent, which is what makes the scones rise. If you don’t have it, you can make your own by whisking 3 teaspoons of baking powder into 2 cups of all-purpose flour.
- Unsweetened Applesauce – This adds moisture and binds the ingredients together, acting as an egg replacement. You can also use sweetened applesauce if you like, or swap it for the same amount of mashed banana.
- Dairy-Free Yogurt – This adds more moisture and a slight tang, helping to create a soft scone. I use plain or vanilla-flavored plant-based yogurts, like coconut, cashew, or oat yogurt.
How to Make Applesauce Scones (in Pictures)
Carine’s Baking Tips
Let me share a few more tips for perfect scones.
- Savory or Sweet – These scones aren’t very sweet because the applesauce doesn’t add much sweetness. This makes them perfect for sweet fillings like jam or nut butter, or even savory toppings like avocado.
- Adding Sweetness – If you want a sweeter scone, stir 2-3 tablespoons of coconut sugar or unrefined cane sugar into the dough.
- More Flavor – For a warmer taste, mix in 1 teaspoon of vanilla extract with the main ingredients.
- Applesauce Choice – You can use sweetened applesauce instead of unsweetened if you prefer a sweeter base from the start.
- Banana Option – Feel free to swap the applesauce for an equal amount of mashed banana if you want a banana-flavored scone.
Hello thank you so much for your recipes thoroughly enjoy reading them and contemplating making them but …….
Anyway my daughter was asking when I mentioned your above recipe if you can make homemade applesauce?
Thanking you in anticipation
You can absolutely make your own at home. Peel, core, and chop four large apples into small chunks to ensure they cook down quickly. Place the pieces in a saucepan with a splash of water, a squeeze of lemon juice, and a pinch of cinnamon for flavor. Cover and simmer over medium heat for about 15 to 20 minutes until the apples are completely soft and tender. Once cooked, mash them with a fork for a chunky texture or use a blender for a silky smooth consistency. Store it in the fridge for up to a week, and before using in any baked goods – don’t use it warm in baking!
Would these work with a 1 to 1 GF flour blend that contains xanthum gum?
Not exactly, you will need to do a few more adjustments using my gluten-free converter HERE.
Can you substitute Almond Flour for the Self Rising Flour if you add baking powder?
No, you can never swap self-rising flour or flour for almond flour, it will never firm up.
Can I use sour cream or mayonnaise if I am out of yogurt?
I haven’t tried any of those, mayonnaise sounds strange to me, as it’s lots of salt and fat. Maybe sour cream will be better, but since I don’t bake with dairy, I can’t guarantee.
looking great will try
Let me know how it goes!
Thanks for such a great looking recipe. I will try this first exactly as you stated it. Second, I’ll try it adding unsweetened vegan protein powder to increase protein intake. Love scones!!!
Thank you! I look forward to hear your feedback on these!
Hi, Dairy Free Yogurt is not available where I am… Would there be any other substitute?
Yes, as mentioned in my note any type of yogurt will work.
Thank you for sharing this recipe! They came out perfectly and so delicious
I am so happy to hear that, thank you for the lovely feedback!
Hi.
Can you use coconut flour?
No, you can never swap flour for coconut flour, it will not work. Coconut flour needs lots of eggs to bind ingredient together, it’s mostly fibers and has no starch to bind baked goods.
Hi Carine, thanks for this, can’t wait to try (if only I had yogurt at home it would be today!). Question: Do you think these scones would turn out well if I use white whole wheat flour (and add the baking powder)? Best regards.
I am pretty sure white wholewheat will work well, I will add 2 teaspoon of baking powder per cup of white wholewheat. It’s a slightly higher ratio than usual and it will balance the extra fiber in the flour, keeping the scones fluffy.