2 tbsp fat free Greek yogurt (regular/vegan yogurt, sour cream or silken tofu will work)
4 tbsp vanilla almond milk (or milk choice with splash of vanilla extract)
1 tsp butter flavor
2 – 3 tbsp cinnamon chips, finely chopped (swap out for other flavors)
Instructions
Preheat oven to 400° F. Line baking sheet with parchment paper.
Whisk together dry ingredients. Add applesauce, yogurt, milk, and butter flavor and stir until almost combined. Add chips and stir gently to incorporate. Dough will be sticky!
Turn the dough out onto the parchment paper and shape into a circle, about 6 – 8 cm in diameter. Using a sharp knife (I spritzed mine with nonstick spray), cut into 6 pieces – do not pull apart!
Bake for 20 – 25 minutes, until a toothpick comes out clean. After the ten minute mark, you might want to pull your scones out and re-cut to ensure they cook properly.
Allow to cool completely before serving (at least one hour, I found they tasted better the next day)
Notes
If you want it a little sweeter, mix up some icing using unsweetened almond milk, a drop or two of vanilla, and a little milk. Drizzle with icing once they've cooled.