Vegan Cinnamon Applesauce Scones - NO eggs or butter needed! ❌🥚🧈 #applesauce #veganbaking #scones

➡️ GET THE FULL RECIPE HERE: www.allpurposeveggies.com/31273 ✨INGREDIENTS 1 ½ cup all-purpose flour (180g) ½ cup almond flour (54g) 2 Tbsp cornstarch ¼ cup sugar of choice , use monk fruit sweetener for lower carb option ½ tsp salt 2 tsp baking powder 1 tsp cinnamon powder ADD INS* ¼ cup old fashioned oats WET INGREDIENTS ¼ cup melted coconut oil (50g) ⅓ cup unsweetened applesauce 4 Tbsp heavy whipping cream of choice , cold. Either plant-based or regular dairy-based heavy cream is fine TOPPING 6 tsp sugar , for topping 1 pinch cinnamon powder ✨Instructions Make the Dough In a medium 4-quart mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, cornstarch, baking powder, sugar, salt and cinnamon powder. Mix well. In a separate microwave-safe bowl, melt coconut oil in the microwave for about 30 seconds. Add ⅓ cup of the applesauce. Add the coconut oil-applesauce mixture to the dry ingredients all at once. First use a spoon to roughly mix the dough. The batter will still be clumpy. Mix in the oats and 4 tablespoons of cold vegan heavy cream (or more as needed) and use both your hands to bring the dough together without overworking it. 📝TIP: instead of "kneading" the dough, use the flat of your palm to press the dough into shape. Think of it more as gently pressing and shaping rather than traditional kneading, which can make the scones tough. It's also ok if the dough is not completely smooth. Shape and Cut the Dough Flatten the dough into a disk-shape and pre-heat the oven to 350°F (175°C). For best results, chill the dough for at least 20 minutes while the oven pre-heats. 📝TIP: You can also freeze the dough as is to bake later! Wrap in a ziploc bag or plastic wrap and freeze for up to a month. Cut the dough into 6 equal wedges using a pastry cutter or knife. Bake the Scone Place the wedges on a prepared baking sheet lined with parchment paper Mix the sugar and cinnamon in a small bowl. Press 1 tsp of the cinnamon sugar on top of each scone. Bake for 23-25 minutes, or until the edges are golden brown. If baking from frozen, bake for 30-35 minutes. Enjoy!