I am wondering if I can substitute cinnamon fla-vor-bits for the cinnamon chips. The cinnamon chips contain palm oil, and have 3.5 gm of saturated fat per 4 teaspoons. The fla-vor-bits contain NO saturated fat per tablespoon. In the interest of good nutrition in my home-baked goods, I'd rather opt for the fla-vor-bits. I also love how the fla-vor-bits add a burst of cinnamon when you bite down into one! I'm thinking that it might work fine, after soaking the fla-vor-bits in the half-cup of unsweetened applesauce. And here's another tip about the applesauce: after our youngest outgrew fruit cups, I started buying applesauce in jars instead of the individual cups. What a mistake! Since none of us are likely to just grab the jar of applesauce out of the fridge and start eating, I found that more often than not at least half of the jar of applesauce would spoil before I had a chance to use all of it. One day it struck me: those little individual cups are each four ounces...one-half cup, which is what most baking recipes call for! Since then, the little cups have a place in my pantry, and I no longer throw away jar after jar of spoiled applesauce. I'm sure at KAF Kitchens you're baking so much that applesauce wouldn't have a chance to spoil before it is all used, but for my household purchasing the individual cups makes the most economic sense. Another option would be to buy a larger jar and repackage it into half-cup portions to be frozen individually. Thanks, PJ, for a great-sounding fall scone! They'll be on the breakfast menu for sure Sunday before church. Funny, that's exactly what we do - buy the 4-oz. (actually, I think they're 3.9 oz. or something odd) cups, and just open when we need a half cup or so. We do a lot of baking, but it doesn't all include applesauce. I think softening the Flav-R-Bites in the applesauce would probably work; not sure if they'd suck up too much liquid and throw off the flour/liquid balance in the scones, though. Give it a try - you can always drizzle a bit more milk into the scones if the dough seems dry. Enjoy your Sunday breakfast! PJH

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