Apple Cider Scones

I love fall, it’s my most favorite season. I love brisk weather and cardigans. I miss living in New England for fall because it’s the most beautiful time of year there. I’m not really a pumpkin person though. They are cute décor and I don’t mind carving them but unless it’s MY pumpkin pie? I’m not really interested. Have your Pumpkin Spice lattesMore for everyone else!

Now, I’m more on board with apple flavors but I usually just prefer to eat an apple instead of cooking it. Everyone is making apple cider donuts and while they are delicious I wanted to make something different. So OBVIOUSLY I chose scones because they are my most favorite way to experiment.

These apple cider scones start with an apple cider reduction. You could probably just use cider but I wanted to make sure it was a punch of that cider flavor so I reduced it. Which also, WILL make your house smell like fall. But then I took it one step further and added apple and cinnamon to the scones, and then an cinnamon cider glaze. I also grated the apple because I just didn’t want big chunks of apple in the scones. It allows the apple to be in every bite, and also just kind of melt into your mouth with the rest of the scone.

These are buttery and apple-y and sweet and delicious. Let’s bake!

Apple Cider Scones Key Ingredients

  • Apple Cider – Using apple cider you will make an apple cider reduction which, in addition to making your house smell fantastic will also give you the apple packed flavor in these scones.
  • Apple – The apple cider adds a lot of flavor to these but nothing beats having the actual fruit baked in as well. Use your favorite kind of apple for baking, I usually use Honeycrisp or Pink Lady.
  • Butter – Butter is a key flavor in scones. Personally I often buy the good stuff, the higher butterfat and just a good brand. When butter is the main flavor you want to make sure you have butter with excellent flavor.

Apple Cider Scones

5 from 1 vote
Print Rate
Prep: 3 hours
Bake: 25 minutes


  • ½ gallon Apple Cider
  • 1 Apple peeled & grated
  • 325 g AP Flour
  • ½ tsp Salt
  • 2 tsp Baking powder
  • ½ tsp Baking Soda
  • 1 tsp Cinnamon
  • 50 g Sugar
  • ½ cup Unsalted butter
  • cup Apple Cider Reduction
  • cup Heavy cream
  • 1 Large egg

Cinnamon Cider Glaze

  • ½ cup Powdered Sugar
  • 2 tbsp Cider Reduction
  • ¼ tsp Cinnamon


Reducing the apple cider

  • I used a half gallon of apple cider, you could totally do this with a gallon but you don't need the amount that would produce, and it would take longer. Pour the cider into a heavy bottomed sauce pan and bring to a boil. Reduce heat to low and simmer until liquid has reduced to about 1/4 the original amount. Stir every 20-30 minutes. This took me about 2.5 hours but depending on the size of your pan, and heat of your burner it may take more or less time.
  • Pour into a jar or glass and let cool. You want to have this cold like the rest of your ingredients so it may take a few hours.


  • Place butter into freezer for about 20 minutes. This step is not necessary but incredibly helpful.
  • Peel apple and grate into a bowl.
  • Measure out flour into a large bowl, and add in salt, baking powder, baking soda and cinnamon. Whisk together
  • In a small bowl, beat 1 egg and add vanilla to egg mixture, stirring to combine
  • Grate frozen butter into flour mixture, mixing into flour so butter is coated in flour.
  • Add in grated apple and toss in flour butter mixture
  • Create a well in the center of the flour mixture and add in egg and vanilla mix, ⅓ cup of cold heavy cream, and ⅓ cup cold cider reduction. Use a fork to mix until dough starts to come together. Do not over mix
  • Lightly flour counter and dump dough onto counter. Bring dough together and fold over on itself twice. Shape into a disk that is about 8-10 inches wide. Dough will be crumbly, as apple will release extra moisture when baking. Use a knife or bench scraper to cut dough into 8 wedges
  • Place on a cookie sheet lined with parchment and place in freezer for about 20 minutes. Scones do not have to be frozen, but it helps with rise.
  • Preheat oven to 425. When scones go into the oven reduce the temp to 375 and bake for about 25 minutes, until scones are golden brown and fragrant.

Cinnamon Cider Glaze

  • Whisk together ½ cup powdered sugar, 3 tbsp cider reduction, and ¼ tsp cinnamon. Use a spoon to pour and spread over scones while they are warm.


Scones are best enjoyed the day they are made, and preferably warm. They will keep if kept in an airtight container for about 2 days.
To reheat, wrap in foil and heat in the oven at about 300 for 5-10 minutes.
  1. Samantha says:

    5 stars
    I blame you because now I have to make scones EVERY WEEKEND per my kiddos! But I also thank you for making it so easy! This recipe seemed daunting but the hardest part? Being patient while the whole house smelled like cider while cooking it down for the syrup. Just straight 10000/10

  2. Pingback:Apple Cinnamon Bread

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