Ingredients
Apple Cider Reduction
- ½ gallon Apple Cider to be reduced
Scones
- 325 g AP Flour ~2⅔ cup
- 50 g Sugar ¼ cup
- 3 g Salt ½ tsp
- 2 tsp Baking powder
- ¼ tsp Baking Soda
- 1 tsp Cinnamon
- 112 g Unsalted butter ½ cup, very cold
- 80 g Grated apple peeled
- ⅓ cup Apple Cider Reduction cold
- 60 g Heavy cream ¼ cup, cold
- 1 Large egg cold, beaten
Cinnamon Cider Glaze
- 60 g Powdered Sugar ½ cup
- 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 3 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, sugar, 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, fluffing 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
- Bring dough together and fold over on itself twice. Transfer the dough to a parchment lined baking sheet and shape into a disk that is about 1-2 inches thick. Dough will be somewhat dry, as apple will release extra moisture when baking. Use a knife or bench scraper to cut dough into 8 wedges
- Place cookie sheet 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 after they have cooled but are still warm.
- Store in an airtight container, enjoy!
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.