By Crystal Pirri | February 15, 2019
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.
These are hearty, satisfying, and completely free of flour and sugar. One of my favorite recipes to make for friends and family, everyone loves them!
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Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Course: Breakfast, Dessert, Snack, Sweets
Cuisine: American
Keyword: antiinflammatory, breakfast, engine2diet, esselstyn, gluten-free, plantstrong, sugar-free, vegan
Servings: 12
Calories: 112kcal
Author: Crystal Pirri
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
US Customary - Metric
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
Serving: 1scone | Calories: 112kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 153mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 0.7mg | Calcium: 16mg | Iron: 1.1mg
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Did you make these? What did you think? Let me know in the comments below.
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Posted in Breakfast, Desserts, Esselstyn, Holidays, No Oil, Recipes, , Sweets, Vegan, Whole food plant based
9 Comments
Elisa Martins on February 16, 2019 at 4:00 am
It’s very useful. Give us great ideas!Reply
- Crystal Pirri on February 19, 2020 at 12:00 am
Great to hear! Thanks Elisa!Reply
- Trin on February 18, 2020 at 2:56 pm
Do not taste like scones at all.Reply
- Crystal Pirri on February 18, 2020 at 11:59 pm
I’m sorry this recipe didn’t work out for you. Everyone has different tastes. Thank you for your feedback.Reply
- Faheema on February 27, 2020 at 5:16 am
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
Reply
- Crystal Pirri on February 27, 2020 at 8:33 am
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,
CrystalReply
- Donna on March 10, 2020 at 10:26 pm
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.
Reply
- Crystal Pirri on March 11, 2020 at 11:01 pm
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.Reply
- Sarah on July 28, 2020 at 11:16 am
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!Reply
