Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.

In a large mixing bowl, add self-rising flour, applesauce, and yogurt along with any of the optional ingredient (sugar, cinnamon, and/or vanilla).

Stir with a fork, then use your fingers to rub the ingredients together and form a smooth dough. If it's too sticky, add a little more flour. If it's too dry, add a little more yogurt to bring together.

Place the dough ball in front of you, press it to flatten it, and then roll it into an 8-inch disc using a rolling pin.

Use a round scone cutter to cut the disc into 3 scones. Gather the leftover dough outside the cookie cutter to reform a dough ball, roll and cut again to form 3 extra scones. Depending on how thick you made your scones, you will make 5 or 6 in total.

Place the scones on the prepared baking sheet two thumbs apart so they don't touch each other. They expand in the oven.

You can now brush the top with a bit of almond milk or yogurt.

Bake the scones for 18-20 minutes in the center rack of the oven at 400°F (200°C) until golden brown and crispy on the edges and top. Insert a toothpick in the center of the scone to check if they are baked, if it comes out clean the scones are ready.

Let them cool down on a cooling rack at room temperature for 1 hour.

Serve with nut butter, jam, or preserve.