Apple Cider Scones with Cider Glaze

Recipe by Catherine Pla

Makes 8 scones

Apple Cider Scones with Cider Glaze

Scones

• 2 c flour, plus more for work surface

• 1⁄3 c granulated sugar

• 2 t baking powder

• 1 t cinnamon

• 1⁄2 t nutmeg

• 1⁄4 t kosher salt

• 1⁄4 c unsalted butter, firm

• 1 egg

• 1⁄3 c apple cider

• 2 T heavy cream, plus more for brushing on top

• 1 t vanilla bean paste

• 1⁄3 cup chopped apples

• Sparkling or demerara sugar for topping

Cider Glaze

• 1 c confectioners’ sugar

• 2 T apple cider

• 1⁄2 t vanilla

• 1⁄4 t cinnamon

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

In a medium bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Whisk to combine. Using a pastry blender or two forks, cut the butter into the flour mixture until it looks crumbly.

Make a well in the center of the dry ingredients and add in the egg, cider, cream and vanilla.

Turn out onto a floured work surface. Knead in the chopped apple as you bring dough into a ball. Flatten and pat into a circle about 1” thick and 8” in diameter. Cut into 8 wedges. Brush the scones with a little heavy cream, and sprinkle liberally with sparkling sugar. Separate the wedges and transfer them to the prepared sheet pan. Bake for 17-20 minutes until lightly golden brown. Cool.

Make glaze by whisking all ingredients together in a medium bowl. If glaze seems too thick or thin, add a bit more cider or sugar. Drizzle glaze on cooled scones.