Applesauce Scones

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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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Prep Time10

Cook Time20

Total Time30

Servings: scones

Calories: 185.5kcal

Author: Carine Claudepierre

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

US Customary - Metric

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