- 150 gr apple sauce (use 125 gr + water if apple sauce is on the firmer side)
- 60 gr gluten free flour
- 60 gr oat flour
- 1 tsp baking powder
- 20gr vegan butter (room temperature)

1. Turn oven to 225 degrees.
2. Mix the apple sauce with sweetener. Use a fork.
3. On top of the wet ingridients: add the flour, pofiber & baking powder. Blend together.
4. Carefully mix together the dry and wet ingridients. Overmixing will remove the air bubbles and make it less fluffy.
5. Slice the butter into cubes and combine.
6. Form into a scone on a piece of baking sheet and bake for 17-23 minutes.
7. Let cool on a rack for 5 minutes.
8. Enjoy!

Water: adding more water will create more air bubbles and make the dough fluffier.

Mixing: overmixing will remove the air bubbles, leaving the mixture loose without possibility to rise. 

Form & Baking: forming the scone will be different now when it's more runny. It will turn out flat but it's like a cloud of fluff inside.

Serve with lemon curd. Show my recipe here.