Apple cider scones scream fall season. I love fall, it’s my most favorite season. I love brisk weather and cardigans. I love 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 lattes. More 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. There are clearly exceptions, like Sweet Cinnamon Apple Focaccia or Sweet Apple Cinnamon Bread. Everyone is searching for 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.
Baking Tips
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. It does take a while, but it’s worth it. You can use the cider reduction in other recipes that use apple cider to punch up the flavor.
To reduce the cider you’ll put it in a large saucepan or pot and bring it up to a simmer and let it cook down uncovered. It’s a slow process that takes several hours but the end result is a concentrated apple syrup/juice that really elevates the apple flavor. I usually reduce a whole gallon and then make other apple things. It will keep in the fridge for about 10-14 days. You can also freeze the reduction using something like these souper cubes.
Some people will say you can only use fresh cider when reducing. Fresh is always going to have better flavors, but you CAN reduce shelf stable cider. I have tried, and it works just fine. If you really want to skip the reducing part, there are options to purchase like Apple Cider Concentrate or KA Boiled Cider.
I took these apple cider scones a step further than just the apple cider reduction and added fresh apple and cinnamon and then an cinnamon cider glaze. Instead of dicing, I 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, sweet and delicious. You will feel like you just got back or are ready to go to the apple orchard. 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 necessary for apple cider scones. Get fresh if you can, which will be in the refrigerated or produce section, but shelf stable will work if you cannot get fresh.
- 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, Fuji, or Granny Smith.
- Butter – Butter is a key flavor in any kind of scones. Personally I 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.
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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
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
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Can I do the apple cider reduction in the crock pot?
Hi Julia,
So I’ve never tried this method (I no longer have a slow cooker) I don’t see why not. I would probably put it on low and if possible stir it every hour or so.
No problem! Thanks for replying!