Scones are the ideal treat whether you’re looking for something for breakfast, an afternoon snack or to serve guests for brunch. These subtly sweet scones are anything but hard or stale. Instead, they’re light, pillowy and fluffy – all thanks to the addition of hard cider.
For this recipe, grab a can of any favorite semi-sweet cider. The cider will be added to the dough, along with serving as the base for the glaze to finish off your scones. Plus, you’ll have enough left in the can to sip along the way while baking.
Suggested Ciders to Use: Schilling Cider Local Legend, Stem Ciders Off Dry or Champlain Orchards Farmstead.
Apple Cider Scones
Makes: 6 scones
Ingredients
For the Scones:
2 cups flour
⅔ cup sugar
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons butter, cold
2 eggs
4 tablespoons sour cream
4 tablespoons semi-sweet cider
1 Cosmic Crisp apple, diced
For the Glaze:
2 cups powdered sugar
3 tablespoons cider
Directions
In a mixing bowl, whisk together the flour, sugar, baking powder and salt. Then, use a cheese grater to grate the cold butter into the dry ingredients. Mix with your hands until the butter is incorporated.
Use a wooden spoon or spatula to mix in the eggs, sour cream and cider. Transfer the mixture onto a well-floured surface.
Knead the wet dough with your hands to bring it together, adding flour as you work with it. Fold the dough to incorporate the diced apples. Form the dough into a 6 to 8-inch circle. Cut it into 6 equal sized triangles, then place the scones on a baking sheet lined with parchment paper.
Preheat the oven to 400 degrees Fahrenheit. While the oven preheats, place the baking sheet in the freezer to allow the scones to chill. Once the oven is preheated, brush the tops of the scones with milk. Bake for 24 minutes until golden. Remove the scones from the oven and allow them to cool.
For the glaze, whisk together the powdered sugar and cider. Drizzle the glaze over the scones before serving.
