Apple Cider Scones
apple cider scones
makes 8
Ingredients
for the scones
fresh apple cider: 1 cup
granulated sugar: ¼ cup (50g)
light brown sugar: ¼ cup (50g)
fresh lemon zest: 1 teaspoon
all purpose flour: 3 cups (390g)
baking powder: 2 teaspoons
kosher salt: ½ teaspoon
cinnamon: ½ teaspoon
nutmeg: ⅛ teaspoon
cold unsalted butter, in ½” cubes: 8 tablespoons (113g, 1 stick)
heavy cream: 1 cup + 2 tablespoons, divided
large beaten egg: 1 (50g)
vanilla extract: 1-½ teaspoons
for the glaze
powdered sugar: 1 cup (120g)
reduced apple cider: 2-3 tablespoons
cinnamon: ¼ teaspoon
vanilla extract: ¼ teaspoon
A Few Notes:
It’s important to use fresh apple cider (the stuff that’s in the refrigerated section), not shelf stable!
If the folding part seems too complicated or fussy for you today, skip it. It’ll still be delicious.
Add a pinch of cloves if you’re into that kind of thing.
Pairs Well With:
I think we can agree that apple cider is one of the best parts of fall, right? These are big, fluffy scones with the warm flavors of reduced apple cider, cinnamon, and nutmeg (plus some lemon zest for brightness). They’re covered in a cider-y glaze for an extra touch of sweetness.
They don’t contain any apple chunks because I just don’t really like apple chunks in my baked goods!
The How To (Scones):
Add the apple cider to a small saucepan. Simmer over medium heat to reduce the cider to about ⅓ cup - it should take about 15 minutes. Set aside to cool (I usually stick mine in the freezer for a few minutes!).
Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
In a large bowl, combine the granulated sugar and brown sugar. Rub the lemon zest into the sugar using your fingertips. Add the flour, baking powder, kosher salt, cinnamon and nutmeg and whisk to combine. Add the butter chunks and work them into the flour mixture with your fingertips until sandy. But don’t overdo it! The largest pieces should be the size of black beans. Make a well in the center of the dry ingredients and pour in 1 cup of the heavy cream, ¼ cup of the reduced apple cider, the beaten egg, and the vanilla extract. Use a rubber spatula to stir the dough until it comes together into a shaggy dough.
Turn the dough out onto a floured surface and pat out into a 1-inch tall rough rectangle. Fold into overlapping thirds, like a letter, then pat out into a 1-inch tall rectangle again. If at any point the dough feels too sticky to handle: sprinkle your hands, the counter, and the dough itself with some more flour. Repeat the fold twice more, then pat out into a 1-inch tall circle. Cut the circle into 8 even wedges. Arrange the scones on your prepared baking sheet - make sure to give them enough room to expand in the oven. Brush the tops with the 2 tablespoons of reserved heavy cream.
Bake at 375 degrees F for 28-30 minutes, until lightly golden. Transfer them to a cooling rack while you make your glaze.
The How To (Glaze):
In a small bowl, stir together the powdered sugar, reduced apple cider, cinnamon, and vanilla extract. Set a length of wax paper or parchment paper under your cooling rack to catch any drips. Spoon the glaze over the scones, letting it drip down the sides (it’s OK if the scones are still warm while you do this).
store in an airtight container at room temp for up to three days
