Since gluten-free baking can be a bit finicky, I would not try using applesauce in place of the fresh milk. But, if you are willing to experiment substitute 1:1. And adjust as needed. If it seems too sticky add more flour or too dry, add more applesauce. Baking in a scone pan may be the way to go. The sides will offer the support that it may need. Baking at high altitude can be tricky! We have a great resource on our site called High-altitude Baking. Enjoy and good luck! Elisabeth@KAF

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