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Ingredients
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Scones
Caramel Apple Cider Glaze
Method
Scones
- 1
Preheat
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
Dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon granulated sugar, 2 tablespoons packed light brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until evenly combined.
- 3
Cut in butter
Add the 8 tablespoons cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or a food processor pulse, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 8–10 pulses in a food processor or 6–8 minutes by hand). This creates flakiness in the scones.
- 4
- 5
Wet ingredients
In a small bowl, whisk together 1 large egg, 3/4 cup heavy cream, and 1 teaspoon vanilla extract until smooth. Make a well in the center of the dry ingredients and pour the wet mixture in. Use a wooden spoon or rubber spatula to gently stir until the dough just comes together. Do not overmix; some visible dry streaks are fine. If dough seems too dry, add up to 1–2 tablespoons additional cream.
- 6
Shape
Turn the dough out onto a lightly floured surface and gently knead 3–4 times to bring it together. Pat the dough into a 7- to 8-inch round about 1 inch thick. Using a bench scraper or sharp knife, cut the round into 8 wedges. Alternatively you can cut into 9 smaller wedges if preferred.
- 7
Bake prep
Place wedges on the prepared baking sheet about 1 inch apart. Brush the tops lightly with a little extra heavy cream and sprinkle with 1 tablespoon turbinado or coarse sugar for crunch. Optionally chill the tray in the refrigerator for 10–15 minutes to help scones hold their shape while baking.
- 8
Bake
Bake in the preheated 400°F (200°C) oven for 16–20 minutes, rotating the pan halfway through, until the scones are golden brown on top and a toothpick inserted in the center comes out clean. Remove from oven and allow scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing (about 20–25 minutes).
Caramel Apple Cider Glaze
- 9
Reduce cider
While scones bake or cool, combine 1/4 cup apple cider and 1/4 cup packed brown sugar in a small saucepan over medium heat. Stir to dissolve the sugar and bring to a gentle simmer. Continue to simmer, stirring occasionally, until the mixture reduces by about half and thickens slightly, about 6–8 minutes.
- 10
Make glaze
Lower heat to medium-low and whisk in 2 tablespoons unsalted butter until melted and incorporated. Remove from heat and stir in 1 tablespoon heavy cream, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt. If the glaze is thinner than desired for drizzling, whisk in up to 1/4 cup confectioners' sugar a little at a time until it reaches a pourable but slightly thick consistency. Let the glaze cool for 5 minutes so it thickens slightly but remains pourable.
- 11
Glaze scones
Place cooled scones on a wire rack set over a baking sheet to catch drips. Using a spoon, drizzle or spoon the caramel apple cider glaze over each scone to lightly coat the tops. Allow glaze to set for about 10–15 minutes before serving.
- 12
Storage
Store glazed scones in an airtight container at room temperature for up to 2 days. For longer storage, keep unglazed scones in the refrigerator up to 4 days and glaze just before serving. Rewarm gently in a 325°F (160°C) oven for 5–7 minutes if desired.