Ridiculously Easy Cider-Glazed Apple Scones
User Reviews
5
Ridiculously Easy Cider-Glazed Apple Scones
Description
The recipe begins with a dry mixture of all-purpose flour, sugar, baking powder, cinnamon, and salt. Diced Gala or Fuji apples incorporated into the flour provide fresh fruitiness and texture. Heavy cream and melted butter are combined to form a batter that clumps slightly, then mixed into the dry ingredients just until incorporated to maintain tenderness.
After shaping and baking the scones to a light golden brown at 400 degrees F, they are finished with a glaze made from heated apple cider, butter, sugar, and cinnamon. This glaze is brushed over the warm scones, imparting a shiny coat that enhances sweetness and apple aroma.
The scones can be enjoyed fresh for breakfast or snacks, pairing well with coffee or tea. Their moderate sweetness and apple spice character make them a cozy choice for autumn or any apple season.
Chilling the heavy cream before use and ensuring the butter is melted but cooled helps achieve the right texture. The recipe encourages not to overmix the batter to preserve scone tenderness.
Ingredients
For the scones:
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 apple diced into ¼-inch pieces, medium Gala or Fuji or other baking apple
For the glaze:
- ¾ cup apple cider
- 1 tablespoon butter
- 3 tablespoons sugar
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Measure 1 cup heavy cream and place in the freezer for 10 minutes. Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
- Whisk flour, baking powder, sugar, cinnamon, and salt in medium-size bowl. Add the diced apples and stir to combine. Make a well in the center of the flour mixture with your spatula.
- After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to the well in the center of the dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix, but be sure all of the flour is mixed in.
- With a spoon or an ice cream scoop (I use a # 12 scoop), scoop dough onto the prepared sheet pan in ¼-1/3 cup mounds. If desired (for a pretty presentation) add a few diced apple pieces to the outsides of each mound.
- Place in oven and bake for 15 minutes. While the scones are baking, prepare the cider glaze by combining all ingredients in a small saucepan. Bring to a boil then reduce to a steady simmer and cook for 5-8 minutes, until mixture is reduced and beginning to thicken and get syrupy. Remove from heat and set aside.
- After baking for 15 minutes, remove scones from the oven and gently brush each scone all over with apple cider glaze. Use all of the glaze. Return to oven for another 5 minutes then remove and transfer to a cooling rack. Allow scones to cool for 10-15 minutes for the glaze to set.
Notes
- Chill heavy cream before mixing to help the batter form proper clumps for tender scones.
- Use a medium baking apple like Gala or Fuji for a good balance of sweetness and firmness.
- Do not over-mix the dough; stir just until combined to maintain flakiness.
- Glaze the scones immediately after baking while still warm for best absorption and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 60mg | 20% |
| Sodium | 218mg | 9% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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