Gluten-Free Applesauce Scones
Similar to my Pumpkin Scones, these applesauce scones are hearty and satisfying. These are so versatile- I’ve served them as sides for dinner or lunch, as a brunch option, as dessert (my kids love them with a little jam on top), or as a side dish brought to a potluck. I often have these on the table when friends visit, since they’re satisfying but not too sweet- so no one feels guilty about having one or two, like you do with flour and sugar.
These only take 5 minutes to mix up and 15 minutes to bake- so they are my go-to recipe when company’s coming and I want to have something satisfying without spending too much time in the kitchen.
Ingredients
- 3 cups old-fashioned oats (not instant)
- 2 cups unsweetened applesauce
- 1 tsp cinnamon
- 1/2 cup raisins or blueberries, goji berries, raspberries or diced strawberries
Instructions
- Preheat oven to 425°
- Blend oats in Vitamix or regular blender until it becomes flour-like. The finer the texture, the smoother they will taste.
- Pour into large bowl and whisk in cinnamon. Add applesauce, adding more applesauce if too dry. Dough should be wet enough to be sticky and hold into drop-biscuit shape.
- Drop onto silipat- or parchment-lined baking sheet in 2-2.5″ scones. They will have a rustic, drop-scone look.
- Bake at 425° for 12 minutes or until just barely golden brown on the edges. Keeps well for a day or two. Makes 10-12 scones.
Nutrition
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Did you make these? What did you think? Let me know in the comments below.
It’s very useful. Give us great ideas!
Great to hear! Thanks Elisa!
Do not taste like scones at all.
I’m sorry this recipe didn’t work out for you. Everyone has different tastes. Thank you for your feedback.
Not sure if i baked it correctly. Was quiet heavy and doughy. Will try it again and add in some baking powder. Tastes awesome tho
Hi Faheema! I am guessing they needed a bit more bake time. I’ve added baking powder to mine and didn’t find any noticeable difference, but I’d love to see how yours turn out. I will do a video on these soon!
Thanks,
Crystal
I get so discouraged when a recipe tells me to make oat flour and doesn’t give the amount of oat flour. I keep oat flour in my cupboard so that I don’t have to dirty my blender every time I need oat flour. After all, if a recipe calls for chickpea flour, the recipe doesn’t tell me to make it with chickpeas, it tells me how much flour to begin with.
Donna that’s such a great point! I didn’t even think to include that. Thank you for taking the time to write. I would start with 2 cups of oat flour and add more if the dough is too wet. It should be sticky but thick enough to “drop” onto the pan and hold it’s shape- not wet and runny.
This was a great inspiration! I kept the applesauce and cinnamon. I combined 1 cup oat flour and added 3/4 + 1/8 cup almond meal and 1/8 cup flax meal to cut the carbs and up the protein. I did add a squirt of honey and some salt. Switched the raisins for mini chocolate chips (that was all I had…oh darn) and they turned out great! This is a great starting point recipe! Thank you! I could see upping the cinnamon and adding apple pieces for a good fall scone!