Apple Cider Scones | New Fall Recipe
It has been a while since I came up with a new scone recipe. We've been very happy sticking with the classic Orange Cranberry, and Pecan & Maple for breakfast, but the verge of a new season has me craving my all time favorites, Apple Cider Donuts. I've made them at home (remember last year?), but the real deals are from Dunn's Cider Mill and they don't start making them until mid-September.
I dawned on me that I could reduce apple cider into more of a syrup consistency (by boiling it for 5-10 minutes), then use it in scones to give them that unmistakable flavor (plus some nutmeg cinnamon), and also use it in the glaze. The result was so yummy. I made them in mini size to go with coffee in the morning - and this size is a little easier for kids to eat/hold.
We made these on a Friday after noon after picking apples that morning. I packed them up in a cello back, tag & ribbon to take to our friend's for dinner that night as a hostess gift. I love bringing breakfast for hostess gifts - a great thing to wake up to the morning after being exhausted from entertaining. By the way, that night our friends made a wonderful coffee rubbed beef tenderloin - a recipe that I will definitely be sharing soon.
Apple Cider Scones
1 cup of Apple Cider ..... 2 cups plus 1/4 cup all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon sea salt 12 tablespoons cold unsalted butter, diced 2 extra-large eggs, lightly beaten 1/4 cup cold heavy cream 1/4 cup of apple cider reduction
1 teaspoon of vanilla 1 teaspoon of cinnamon 1/2 teaspoon of nutmeg .....
1/4 cup of apple cider reduction 2 tablespoons of butter 1 cup confectioners' sugar
Apple Cider Reduction :
Reduce the Apple Cider in advance, so let it cool. Pour the cider in a saucepan and simmer on medium until it reduces by half to an almost maple syrup constancy. Do not let it get too thick or it will burn! It should take about 10 minutes. Pour it in a glass bowl and let it cool in the freezer for 20-30 minutes.
For scones :
In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs, cider reduction, vanilla, cinnamon, nutmeg and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture - you may not use it all. Turn off the mixer once added and dough comes together.
Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter. Cut the disk into 6-8 pieces like a pie for standard size scones. For Minis, as shown here, cut each of the 6-8 pieces in half.
Separate the pieces and put them on parchment ($8 for 100) lined essential baking sheet ($8). Bake at 400 degrees for Minis (as shown) 12-14 minutes, for Standard, 15-17 minutes.
For Glaze :
In a microwave safe bowl, heat cider reduction and butter for 30 seconds to 1 minute, until butter is melted. Add powdered sugar and stir until smooth. Add more powdered sugar or more cider for desired consistency. Should be drizzle-able, but not too runny.
1 cup of Apple Cider ..... 2 cups plus 1/4 cup all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon sea salt 12 tablespoons cold unsalted butter, diced 2 extra-large eggs, lightly beaten 1/4 cup cold heavy cream 1/4 cup of apple cider reduction
1 teaspoon of vanilla 1 teaspoon of cinnamon 1/2 teaspoon of nutmeg .....
1/4 cup of apple cider reduction 2 tablespoons of butter 1 cup confectioners' sugar
Apple Cider Reduction :
Reduce the Apple Cider in advance, so let it cool. Pour the cider in a saucepan and simmer on medium until it reduces by half to an almost maple syrup constancy. Do not let it get too thick or it will burn! It should take about 10 minutes. Pour it in a glass bowl and let it cool in the freezer for 20-30 minutes.
For scones :
In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs, cider reduction, vanilla, cinnamon, nutmeg and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture - you may not use it all. Turn off the mixer once added and dough comes together.
Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter. Cut the disk into 6-8 pieces like a pie for standard size scones. For Minis, as shown here, cut each of the 6-8 pieces in half.
Separate the pieces and put them on parchment ($8 for 100) lined essential baking sheet ($8). Bake at 400 degrees for Minis (as shown) 12-14 minutes, for Standard, 15-17 minutes.
For Glaze :
In a microwave safe bowl, heat cider reduction and butter for 30 seconds to 1 minute, until butter is melted. Add powdered sugar and stir until smooth. Add more powdered sugar or more cider for desired consistency. Should be drizzle-able, but not too runny.
This is the apple cider reduction, cream, eggs, vanilla and spices mixed together. I do it in a pourable measure to make it easy to add to the flour/butter.
Reducing the apple cider butter for the glaze. Because I didn't make enough in my first step (I was doubling the recipe) I had to make another batch of reduced cider for the glaze, so I just did it in the saucepan.
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