• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a muffin tin with 12 muffin liners. Set aside.
• In a large mixing bowl, whisk together the flours, monk fruit sweetener, baking powder, and salt. Add the unsweetened applesauce and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.
  1½ cups oat flour, ½ cup self-rising flour, ⅓ cup monk fruit sweetener, 1 Tbsp baking powder, ½ tsp salt, 4 Tbsp unsweetened applesauce
• In a separate mixing bowl, whisk together the skim milk, egg, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, this is okay!
  ½ cup skim milk, 1 large egg, 1 tsp vanilla extract
• Add in the frozen or fresh fruit and mix together.
  1 cup frozen cherry berry blend
• Place the bowl of batter in the freezer for 5-10 minutes or until the batter is chilled.
• Using a 2.5 inch cookie scoop (or spoon if using muffin cups), scoop mixture into 12 equal scoops on the baking sheet or in muffin cups.
• Bake at 400°F (204°C) for 18-22 minutes or until the tops of the scones are lightly browned and cooked through. Remove from the oven and allow to cool completely. If made like cookies, transfer to a cooling rack after 3-5 minutes of cooling.

Glaze

• In a medium-sized mixing bowl, whisk together the Swerve Confectioners, skim milk, and vanilla extract until well combined. If the glaze is too thick add more milk to thin it out and if the glaze is too thin add more powdered sugar to thicken it.
  1 cup confectioner's sugar replacement, 2 Tbsp skim milk, ½ tsp vanilla extract
• Top the scones with the glaze and allow to harden for 10-15 minutes, then serve, and enjoy.