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
- ½ tsp Vanilla
Cinnamon Cider Glaze
- 60 g Powdered Sugar ½ cup
- 2-3 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.½ gallon Apple Cider
- 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.80 g Grated apple
- Measure out flour into a large bowl, and add in salt, sugar, baking powder, baking soda and cinnamon. Whisk together325 g AP Flour | 50 g Sugar | 3 g Salt | 2 tsp Baking powder | ¼ tsp Baking Soda | 1 tsp Cinnamon
- In a small bowl, beat 1 egg and add vanilla to egg mixture, stirring to combine1 Large egg | ½ tsp Vanilla
- Grate frozen butter into flour mixture, fluffing into flour so butter is coated in flour.112 g Unsalted butter
- 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 mix60 g Heavy cream | ⅓ cup Apple Cider Reduction
- 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°F. When scones go into the oven reduce the temp to 375°F and bake for about 22-25 minutes, until scones are golden brown and fragrant.
Cinnamon Cider Glaze
- Whisk together ½ cup powdered sugar, 2-3 tbsp cider reduction, and ¼ tsp cinnamon. Use a spoon to pour and spread over scones after they have cooled but are still warm.60 g Powdered Sugar | 2-3 tbsp Cider Reduction | ¼ tsp Cinnamon
- 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.