Made with all purpose or gluten free flour these scones stay moist and yummy, if they actually last more than a day on the plate!
- 2 c flour
- ¼ c sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ c butter, cold
- 1/3 c apple sauce
- ½ c rice milk
- * sugar
- * cinnamon
Preheat oven to 425 degrees.
Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.
Add applesauce and milk. Stir to form soft dough.
Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.
Sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges.
Bake for 15 minutes or until browned and risen. Serve plain or with warm butter and marmalade.
Optional: Add ½ cup currants to batter.