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Apple Cider Scones

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

Ingredients

  • 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
  • ⅓ cup Apple Cider Reduction
  • ⅓ cup Heavy cream
  • 1 Large egg

Cinnamon Cider Glaze

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

Instructions

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.

Scones

  • 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.

Notes

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.